If you haven’t tried germinated (sprouted) brown rice, you are in for a treat. Sprouting not only increases its nutrients and digestibility, but because enzymes produced during the budding process break down sugar and protein of the rice, it transforms the flavor and texture giving it a tender and mildly sweet, nutty flavor. I promise you it’s worth it.
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!