Brown rice is naturally gluten-free, a whole grain, and sprouting rice is fairly simple. It 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.
- 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.
- Return the rice to the soaking vessel, cover againwith water and repeat the draining-rinsing-soaking steps 2 to 3 times per day.
- After 1 to 2 days a very tiny sprout will emerge from the end of the grain of rice. At this point, harvest the sprouted rice or cease the sprouting process. If the process continues and the sprout grows further, it may affect the flavor of the rice.
- After letting it drip dry, the rice may be stored in the refrigerator 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.