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Bluescrubby writes -
This tutorial will describe how to make germinated brown rice (GBR). Why do you want to do this? Because it's healthier and better tasting (I think) than the regular version! I'll discuss some of the health benefits and ways of making it.Sprouted brown rice can also be called sprouted brown rice, GABA brown rice (for the amino acid GABA that is created during the sprouting), or hatsuga genmai in Japanese.
I'm just getting started on this all, so as I learn more from trial and error I'll update this entry. Please post lots of comments with your own experiences and methods!
On page one is a short history and some health benefits. Skip to page two to get straight to the how-to.
HOWTO make GBR (germinated or sprouted brown rice) - Link.
I dunno. My mum occasionally makes brown rice. I despise it. I don't see how it being sprouted could possibly make it taste good.
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well, basically during germination starches in the rice grain start converted to sugars, so right off the bat the rice stops tasting so... ricey, little sweeter
I used to be a big gbr fan, but now I basically just use it for beer
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How is it cooked? I am supposing the regular way only compensating for the water absorbed by the rice. Any hints? I also found that 12 hours, covered on an old fashioned radiator heater works fine
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I used to use a crock pot overnight, microwaves very well, steams ok, for normal "boiled" rice use about a 3rd as much water as you would dry rice, and about 2/3rds the time, like the normal brown rice I use called for 50 minutes, but the gbr version of it I only did for 30-35.
I like it with brown sugar and butter, or thyme and lemon.
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