Brown Rice can be a nourishing food in your diet. But like all grains it contains Phytic Acid which blocks your absorption of those great nutrients. Soaking the brown rice alone is not enough to make these nutrients available. The rice must be germinated (sprouted) in order to get the most out of it.
It is said that traditional cultures germinated their rice before consuming it. This germinated rice is also called “sprouted” brown rice, GABA brown rice (for the amino acid GABA, gamma aminobutyric acid, that is created during the sprouting), or hatsuga genmai in Japanese.
Germinated rice is easier to digest and has more bio-available nutrients.
Health benefits of consuming germinated brown rice in lieu of regular rice – improved brain function, relief of some menopause symptoms, lower blood pressure, prevent headaches, relieve constipation, regulate blood sugar etc.
How to Germinate Brown Rice
Any kind of brown rice can be germinated, from short grain, long grain, and even sweet brown rice. Follow these simple instructions for an easy, delicious way to get the most nutrition out of your rice.
- Rinse and drain rice in this manner for 1 to 2 days, or until a very tiny sprout emerges from the rice grain. (Do not let the sprout get too long or the taste of the rice could be effected.)
Use the germinated rice right away or store the well drained (patted dry) rice in the fridge for 1 or 2 days until ready to use. Germinated brown rice will take slightly less water and time to cook. So adjust accordingly.
If you do not want to “sprout” the rice yourself, germinated brown rice is available for purchase in some areas. Look for it in your local Asian market or purchase it online.
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