Fermenting Brown Rice

This rice warmer has the brown rice in it that I made 4 days ago.  Usually I add aduki beans, and a little salt, but this time only the rice is fermented.  I think a lot of the trouble with foods is we do not ferment.  Because of this, these complex carbohydrates are hard to break down.  Because this rice is fermented, it is pre-digested.

Friends ask me how to ferment brown rice.  It is not so easy mainly

because you need this warmer for the rice.  I use it to make yogurt, bread and even for sprouting.  For other purposes, I control the amount of electricity going to the warmer with a small cheap electrical device.  It is set at just the right temperature for fermenting rice.  I suppose you could rig up an ordinary rice maker that has a setting for making brown rice.  That kind of rice warmer would cost about 100-200 dollars or more.  Also, you would need a good thermometer that could be put in a steamy environment.  

The other difficulty is you need a pressure cooker that has and extra thick exterior.  These are not easy to find.  Mine costs about 250 dollars.  It is excellent, but that is a big investment if rice is not the mainstay of your diet.  

For me, by having this rice ready, even though my husband prefers white rice, I always have my own rice.  I share with him, but his lack of appreciation makes me a bit stingy.  So, I give it to him when he asks.  Also, I store some in the freezer and the fridge.  After it has fermented, it stores very well.  

Tonight I will make a congee from older hard rice. Congee is rice boiled in water to make a soup.  Generally we prepare very savory foods to play against the bland taste of the congee.  No extra flavoring is added to the congee.  

If you are willing to go to all this expense and effort, then let me know and I will tell you how to do it.