I assume you need acidulated water to prevent
spoiling? How do you get "acidulated" water?
Adding lemons, for example?

Thanks

kylix





On Wed, 10 Dec 2003 12:03:45 -0000, Rundle <[log in to unmask]> wrote:
>
> if you soak brown rice in acidulated water for 12 hours or more before
> cooking that would neutralise the phytic acid.
>
> Dedy
>



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