- When sprouting rice, enzymes produced during the budding process break down sugar and protein increasing its nutrients and digestibility
- The flavor and texture of the rice are transformed, giving it a tender, mildly sweet and nutty flavor.
- 1.5 cups brown rice (I prefer short grain) or more
- Water to cover about an inch over the rice
- Rinse brown rice several times until the water is clear.
- Place the rice in a bowl and cover well with filtered water.
- Let stand 12 hours or overnight.
- Pour rice into a strainer and rinse well.
- Set the strainer over a bowl to drain out of direct sunlight. Cover with a clean dishtowel.
- Every 8-12 hours, rinse the rice well.
- After 24 to 48 hours, small sprouts will appear. Use or refrigerate the rice until ready to use.
Cook as you would cook regular brown rice, using slightly less water (for the 1 1/2 cups of rice in this recipe, use 2 cups water). The cooking time will also be shorter. Check after 30 minutes.
Makes a great rice pudding!