When rice is left in a
pan of water overnight it is called soaking of the rice.
<span>Soaking of rice is
used to decrease cooking time, conserve fuel, minimize exposure to high
temperature, and reduce stickiness. For some varieties, it can improve the
texture of the cooked rice. For example, brown rice may be soaked in order to stimulate
germination (germinated brown rice). In this case, soaking activates enzymes
and enhances amino acids to improve the nutritional value of rice.</span>
