DIY Sprouted Brown Rice with Green Tea
From http://mobilerik.com - DIY Hacks To Live Off The Grid
HOW TO MAKE SPROUTED BROWN RICE (GBR / GABA Rice)
Sprouted Brown Rice is a lot easier to make than most make it out to be!
STANDARD METHOD
Essentially you only need two things:
1) Brown Rice, and 2) Water
- Mix the two in a pot, using exactly twice as much water as rice.
- Allow it to soak overnight (8-12 hrs) at an average lukewarm temperature.
- Cook normally. (Or preferably at a low temperature to preserve as much of the enzymes as possible.)
You'll find you'll be able to cook it a lot faster, and it'll come out a lot softer than normal brown rice -- almost as soft as white rice, but a lot more fibrous (and nutritious.)
BUT -- If you do that you'll likely come across A STRANGE ODOR:
Some people like the odor and taste. They say it tastes "sweeter." (You may or may not agree.)
This happens because sprouting things attracts friendly bacteria. The bacteria's waste product is what gives it the weird odor and taste. It's not harmful, but you may wish to eliminate it, as it's unnecessary.
HOW TO ELIMINATE ODOR & MULTIPLY THE NUTRITION
You can simultaneously multiply the nutritional value of sprouted brown rice AND eliminate the odor by doing one simple thing:
-- Soak the rice in GREEN TEA.
Green tea is highly antibacterial. Since the friendly bacteria are unable to grow, there will be no odor.
Additionally, soaking the rice in green tea has a proven nutritional benefit -- it multiplies the nutritional content of an important neurotransmitter called GABA.
Want more nutrition?
-- Add KOMBU
Besides being itself antibacterial and highly nutritious, kombu (kelp seaweed) -- which you can buy at your local health food store in the Asian section -- has a lot of beneficial enzymes which help soften the fibrous brown rice to make it easier to eat and digest. (It's great to add when you pre-soak beans for the same reason.) Kombu also happens to be a great source of glutamic acid (related to but different from MSG) which the main component of the 5th taste, known as "savory" which is used a lot in Japanese cooking.
COOKING DIRECTIONS
Once you've soaked the rice overnight for 8 or more hours without a bit of odor --other than tea water of course -- simply cook it normally. (It will take much less time to cook than usual.)
OR -- If you prefer to leave as much of the active enzymes intact, cook at the lowest temperature you can get away with.
That's it! Serve and consume your nutritious germinated brown rice however you like. It should be nearly as soft as white rice, and have a lot more flavor.
HOW TO MAKE SPROUTED BROWN RICE (GBR / GABA Rice)
Sprouted Brown Rice is a lot easier to make than most make it out to be!
STANDARD METHOD
Essentially you only need two things:
1) Brown Rice, and 2) Water
- Mix the two in a pot, using exactly twice as much water as rice.
- Allow it to soak overnight (8-12 hrs) at an average lukewarm temperature.
- Cook normally. (Or preferably at a low temperature to preserve as much of the enzymes as possible.)
You'll find you'll be able to cook it a lot faster, and it'll come out a lot softer than normal brown rice -- almost as soft as white rice, but a lot more fibrous (and nutritious.)
BUT -- If you do that you'll likely come across A STRANGE ODOR:
Some people like the odor and taste. They say it tastes "sweeter." (You may or may not agree.)
This happens because sprouting things attracts friendly bacteria. The bacteria's waste product is what gives it the weird odor and taste. It's not harmful, but you may wish to eliminate it, as it's unnecessary.
HOW TO ELIMINATE ODOR & MULTIPLY THE NUTRITION
You can simultaneously multiply the nutritional value of sprouted brown rice AND eliminate the odor by doing one simple thing:
-- Soak the rice in GREEN TEA.
Green tea is highly antibacterial. Since the friendly bacteria are unable to grow, there will be no odor.
Additionally, soaking the rice in green tea has a proven nutritional benefit -- it multiplies the nutritional content of an important neurotransmitter called GABA.
Want more nutrition?
-- Add KOMBU
Besides being itself antibacterial and highly nutritious, kombu (kelp seaweed) -- which you can buy at your local health food store in the Asian section -- has a lot of beneficial enzymes which help soften the fibrous brown rice to make it easier to eat and digest. (It's great to add when you pre-soak beans for the same reason.) Kombu also happens to be a great source of glutamic acid (related to but different from MSG) which the main component of the 5th taste, known as "savory" which is used a lot in Japanese cooking.
COOKING DIRECTIONS
Once you've soaked the rice overnight for 8 or more hours without a bit of odor --other than tea water of course -- simply cook it normally. (It will take much less time to cook than usual.)
OR -- If you prefer to leave as much of the active enzymes intact, cook at the lowest temperature you can get away with.
That's it! Serve and consume your nutritious germinated brown rice however you like. It should be nearly as soft as white rice, and have a lot more flavor.
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