Brown rice is a naturally gluten-free whole grain, and sprouting rice is fairly simple. It can be done at home with equipment on hand.
Choose any type of whole grain brown rice, from short- to long-grain or even a sweet or sushi-type rice.
The Sprouting Process
- Place 1/2 cup rice into a quart jar. Fill with water, cover with a sprouting screen, and allow to soak overnight.
- Drain all of the water off the rice. Now invert the jar over a bowl so that any residual water can drain from the berries.
- After 12 hours of draining, rinse and drain again. Repeat, rinsing and draining 2 to 3 times daily for 1 to 2 days. Once little tails begin to form from the rice, sprouting is complete.
- Drain the sprouts well and transfer to a covered container. Sprouts will keep in the refrigerator for several days.
- To make sprouted rice flour, dry the rice in a dehydrator, oven, or in the sun and grind into flour.