Yeah. I was thinking that fermenting it raw would have to be done with wild local bacteria. You could cook it and inoculate it with yogurt bacteria or natto for that matter. Cooking rice and adding whey to it is much different than culturing the rice with whey. That would seem more like taking the rice and simply letting it spoil.
I'm not familiar with how toxic rice is raw. It doesn't seem like it would be as toxic as beans.
The reason I started eating natto was because I liked cooked pinto beans already and it seemed like a super good way to multiply their nutrition and introduce some raw bacteria into an otherwise cooked food. It also multiplied the taste factor to the same degree. I think a sour tasting, yogurt like, rice, would have the same promising possibility.
Yogurt bacteria are more refined than whey. I wonder if I have been to conditioned too much to accept rice that has been cultured by whey.
When I google cultured yogurt rice the only recipes I found were simply adding yogurt to rice and didn't involve culturing it at all. That would be a step down in nutrition to my present diet. Realizing this I was planning on abandoning the idea. I have plenty of things I can already eat in other areas for variety but if I ever get tired of them I will explore culturing rice a little more in the future. I still might give the idea of culturing cooked rice with yogurt bacteria a try. But chances are slim if it hasn't been done already and been popular enough to be recommended in an internet recipe that I will find it palatable.
