I understand that white rice has less phytic acid, and technically has less anti-nutrients than brown rice. However, I have a niggling issue with eating white rice that has nutrients stripped from it while attempting to remove the phytic acid in the husk. So I researched that one can soak brown rice in an acidic starter overnight and essentially reduce the phytic acid to neglible levels (ie. ~95%)
http://www.kitchenstewardship.com/2010/04/01/phytic-acid-in-rice-reduced-96-with-accelerated-fermentation/
I've done this a couple of times and it's super easy to do.
Would love to hear the coaches bunk or debunk this. I love fermented foods, and I don't see anything wrong with soaking brown rice overnight. It seems like an ancient tradition that we have forgotten in modern times.