Sprouted brown rice is a bit more glutinous than dry rice.
Sprouting brown rice increases the viability of its nutrients, most notably magnesium, zinc and the B vitamins. Sprouting involves soaking the rice in water long enough to begin germination, evidenced by a slight darkening at the tips of the grains, and, occasionally, a small sprout protruding from them. In addition to increasing the health benefits of brown rice, sprouting also shortens its cooking time considerably. You can prepare sprouted brown rice as you normally would when incorporating in soup, but keep in mind it has a slightly sweeter taste after germination. Add this to my Recipe Box.
Instructions
1. Rinse 1 cup of unrefined brown rice and remove any broken or discolored grains.
2. Pour the rice in a food-storage container. Add 3 cups of cold water (60 to 70 degrees F).
3. Mix the rice and water with a wooden spoon and soak the rice for 18 hours in the refrigerator.
4. Rinse the rice and pour it in a quart-sized canning jar. Cover the mouth of the jar with a piece of cheesecloth and secure it with a rubber band. Alternatively, place a quart-sized dedicated sprouting lid on the jar.
5. Position the rice at a 45-degree angle to drain. Accomplish this by resting the jar on a damp, folded kitchen towel angled toward the sink. Germinate the rice in this position for 24 hours. Rinse the rice and return it to the jar every six hours to drain, four times total.
Tags: brown rice, brown rice, rice water, Rinse rice