How To Cook White Rice To Reduce Anti-nutrients

The night before you want to make your rice, place the dry rice in a bowl and add water. Swish around a little and then drain the water. Repeat this a few times till the water is less cloudy. Then add some water, enough to cover the rice by an inch, and add the 2 tsp apple cider vinegar or lemon juice. Cover the bowl and let the rice soak overnight.

The next day, drain your rice and rinse and drain it a few more times. Meanwhile bring the 1/2 cup water and 1/4 cup bone broth to a boil (if you're altering the serving size then alter these measurements accordingly). You may combine them in the same pot when boiling.

Next, grab a small pot. I use a 1 quart pot when making 1/2 cup dry rice. Use a larger pot if multiplying the recipe. When you use a pot too big, the rice will dry out and stick to the bottom, leaving you with crunchy, underdone, and possibly burnt rice. On the other hand, if the pot is too small, your water could more easily boil over. So find a nice middle ground.

Then, add your drained rice to the pot and heat over medium heat. Stir the rice frequently till it pearls (that is becomes an opaque bright white color). This should only take a few minutes. Then add the boiling water and bone broth and a pinch of salt. Stir, put the lid on, reduce heat to low, and cook for 8 minutes.

Then turn off the burner and let sit for 5 minutes, without lifting the lid. The steam will continue to cook the rice as it sits. After that your rice is done and ready to be enjoyed!