If I'm going to eat rice.... (not regularly, just... I might want some, loaded up with a ton of butter and a bit of soy sauce. Is this one of the fabled "cravings"?)
White is better than brown right? Easier to digest, fewer anti-nutrients?
You're supposed to soak it before cooking, right? How do you go about that? How long/what technique do you use? I don't know anything about soaking grains.
And then if it's soaked, do you cook it the same way you normally would? Or is there a different cooking method to use / less cooking time ?
Thanks in advance!