Brown Rice, but good.

S & N are NOT overly concerned with the eating of healthy things; though on occasion we can be healthy savants-

or whatever is one-level less impressive than a savant.
When I told Niki that I sprout my own brown rice, he seemed interested. Maybe because the idea of bringing something to life so that you could boil and eat it appealed to his brutal nature, or maybe it was because of the super-nutrients that sprouted brown rice gives you:  GABA (Gamma-aminobutyric acid), inositols and many others. Last and certainly not least, sprouting your brown rice changes it from healthy alternative, to a sticky and yummy preference.
To sprout brown rice:
The first step is simple: make sure your rice will sprout. I know for certain that raw, short brown rice will sprout. A simple googley can do the trick.  I will usually buy this Lundberg Farms rice.
Rinse the rice in warm water and cover with fresh warm water. There are various paraphernalia out there that you can buy to help you sprout grains, but I simply put my rice in a warm area for a couple of days and gently rinse the rice every time it gets bubbly or cloudy. This method has worked for me every single time, and once the rice sprouts you can put it in the fridge for a day or so until you’re ready to cook it.

Sprouted Rice? ...or Penguin party?

You know the rice has sprouted when it looks like the little rice penguin in the middle;  you can choose to finish here or let it go a bit longer.

When you’re ready to cook it, sprouted brown rice works just like white rice.  If you’ve never cooked white rice before, I find that this simple ratio works every time; my mother of course, calls this the “right way”:

1. Measure the depth of the rice you have with your finger or a clean ruler.
2. Place your finger on top of the rice.
3. Add water until it comes to the halfway point between the rice and the depth of the rice.

Scientific precision required.

Bring the water to a boil, and then lower the heat to the minimum until the water has evaporated completely and the rice is set. You may tilt the pot to see if there’s still water swishing around on the bottom, but after a couple of times you’ll be a professional and will know just by looking.

So there you have it: sprouted brown rice and how to make it taste just as good as white rice, and 10000 billion times as healthy.

Eat your superhuman food, con mucho gusto.

S

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