Rice is a semi-aquatic grain that sprouts in flooded paddies.
Brown rice, which is the same grain as white rice, but with the bran coat left on, is a more flavorful and nutritious alternative to white rice. Many health-conscious cooks use a technique to release more of brown rice's nutritive power by germinating or "sprouting" rice. This technique, which uses enzymatic action to begin growing the sprouts for new rice grasses, requires tending and careful attention. Add this to my Recipe Box.
Instructions
1. Soak rice in changes of warm water, between 80 and 100 degrees, for 24 hours. You will need about six changes of water, less if you place the glass or metal bowl on a heating pad. This creates a hospitable environment for germination.
2. Move the bowl to a warm area, covered and out of sunlight. Rinse the rice in cool water, then replace with warm water, repeating the process every eight to 12 hours for two or three days, keeping an eye on the rice. This doesn't need to be warmer than room temperature, around 70 degrees. You're looking for the kernels to turn lighter on the end and plump up. Some may actually begin sprouting, but most will not.
3. Rinse the rice, then cook as normal. Brown rice requires less water and more time, at a lower temperature, than white rice. This can take up to an hour but is worthwhile, because sprouted rice is still essentially raw and can be very tough to chew.
Tags: rice This, white rice, Brown rice, Rinse rice, warm water