How long should I soak black rice to cook it? 2 hours up and down; black rice is one of the grains, and the skin of black rice with more proanthocyanidins, and the skin material is hard, so it is best to soak the black rice before cooking for a period of time, generally this time period in 2 hours up and down. Two hours is long enough to soften the skin of the black rice, so that the black rice is boiled, take down the soft taste will be better; but pay attention to do not have to soak too long, in order to prevent the water and nutrients in the black rice grow germs with each other, resulting in odor, rotting and other conditions.

Black rice does not need to be soaked directly steam rice can be cooked? can; black rice can be food and medicine with dual-use, high nutrient content, so it is usually used to be mixed in the rice steamed to take, but the black rice material is hard, if you want to take the taste of soft, it is proposed that the best in the steaming before carrying out immersion, because the black rice has a layer of solid seed coat, after immersion will be loosened. If there is no soaking, and steaming time to the words, black rice can also be cooked, only the taste will be relatively poor, suitable for people who like white rice taste hard to take, for the elderly or small children and other teeth are not very good, it is proposed to soak and then carry out the steaming to take.

Black rice is a cereal chemical substance, if the situation of sprouting after soaking in water, indicating that this time the black rice has been quality change, can no longer be taken, due to the itching after the black rice tissue structure has changed, but also produced more germs and corrosive chemicals, may cause stomach upset after taking.

Proposed soaking black rice soaking 2 bells or less can be, at most, not higher than 4 bells, if it is in the hot summer, you can soak the case into the refrigerator, to ensure that the black rice storage environment temperature, increase the length of storage.

Many people think that the surface of the black rice is gray-black is due to with melanocytes, after taking the human body will cause melanocytes enhancement, dark complexion and other conditions, but in fact it is not easy, the black rice show gray-black is due to the epidermis contains proanthocyanidins and other phytochromes, and the phytochromes have a good antioxidant effect, taking the slowing down of the aging of the body is also a certain benefit.

And the melanocyte is a microbial melanin, melanocyte occurrence and endocrine disorders, trauma, shoddy skin care products, lack of nutrition and other reasons related to the original anthocyanin within the plant pigments and not a direct correlation, so even if it is a long-term eating black rice, but also will not enhance the melanocyte