2010 Sol Grains All Rights
Reserved
Cooking Sprouted
Rice short, medium or long grain
Ingredients
Preparation
Rinsing not needed. Combine rice and water in a heavy pot
with lid. Bring to a boil. Reduce heat to medium and cook 5 minutes. Reduce heat
to simmer and cook another 40-45 minutes. Remove from heat and allow to rest for
at least 10 minutes. Remove lid, fluff with a rice paddle or fork and let cool
another 5 minutes before serving.*
(You are now receiving the nutritional benefits of a soaked and germinated whole-grain without the associated time and labor involved!)
Rice cooker:
Using any newer fuzzy-logic or induction heat rice cooker will work fine with this rice. Just use the brown rice setting and the corresponding water level.
*As sprouted rice (GBR) cools the full flavor and texture comes forth. I often prefer it just above room temp. This cooked rice will keep for several days refrigerated, and indefinitely frozen.
(You are now receiving the nutritional benefits of a soaked and germinated whole-grain without the associated time and labor involved!)
Rice cooker:
Using any newer fuzzy-logic or induction heat rice cooker will work fine with this rice. Just use the brown rice setting and the corresponding water level.
*As sprouted rice (GBR) cools the full flavor and texture comes forth. I often prefer it just above room temp. This cooked rice will keep for several days refrigerated, and indefinitely frozen.
