Prep 10 mins
Cook 48 hrs
Brown rice is naturally gluten-free, a whole grain, and thought to be one of the “cleanest” starch foods one can eat. Sprouting can aid in the release of the nutrients in the grain as well as the neutralization of the anti-nutrients in the hull. Sprouting rice is fairly simple and can be done at home with equipment you probably have on hand. Choose any type of whole grain brown rice, from short- to long-grain or even a sweet or sushi-type rice. From culturesforhealth.com.
- 1 cup whole brown rice (can use short or long, or even sweet or sushi type rice)
- 2 cups water (or enough to cover rice in jar)
- Rinse brown rice in a sieve and place in a glass jar or bowl. Add double the volume of warm water, cover loosely with a towel to keep bugs out, and set aside in a warm area of the kitchen for about 12 hours.
- Pour the rice back into the sieve and drain the soaking liquid. Rinse well with fresh water, and shake off excess moisture.
- At this point you can return the rice to the vessel you soaked it in, cover it back up with water and repeat the draining-rinsing-soaking steps 2 to 3 times per day. Or, you can leave the rice in the sieve over a bowl, cover loosely with a towel, and repeat the rinsing and draining process 2 to 3 times per day.
- After 1 to 2 days you will begin to see a very tiny sprout emerge from the end of the grain of rice. This is the point at which you want to “harvest” your rice or cease the sprouting process. If the process continues and the sprout grows further you may affect the flavor of the rice.
- Use the rice right away or store it in the refrigerator, after letting it drip dry, for several days. When cooking sprouted rice take into account that the amount of water needed will be less than usual because the grains have already absorbed quite a bit of moisture. The cook time will also be shorter.
Oh my... this was so much fun! I had never thought of "sprouting" rice before. In the photos above, I took daily pics of the rice at various stages. First was the initial placing (in the Ball jar), then the 12 hour rinse (in the strainer), and then last, but not least... the final outcome!!! I did rinse and re-soak (3 times per day after the initial first 12 hours), and it took approx. 2 full days for them to reach full "sprout-age". Maybe I should have stopped them when they had just little nubs (1 1/2 days)... but we shall see. Thanks for the fun time, Sharon. (Made for PRMR) P.S. I'm planning to dry the rice out for a few days (as suggested), and then use it to make my Chicken & Sausage: Justin Wilson Style... I feel healthier already. :)