I cooked it like white rice once it was sprouted like this with equal parts rice and water. It was one cup sprouted into just under 2 cups size. It was a bit sweeter than normal and very creamy. I guess it makes sense it was sweet, I essentially malted it.
Yea interesting! Are all grains and beans capable of being “malted” like this?
Yes, but as always it depends. It has to be a whole seed with the hull and germ intact. Red lentils won’t sprout for example because those are brown lentils with the outer hull removed. So there are lots of refined grains like this that won’t sprout like white rice, moong dal (sabut moong will sprout), pearled barley etc
What’s the idea of doing that? Never heard of it
It increases the nutrient content, makes it softer and easier to digest!
How can the nutrient content increase without photosynthesis?
It’s basically a closed system.
Amino acids might turn into different proteins, but your body breaks down proteins you ingest, so … please explain your evidence for “increased nutrient content”. It sounds like magical thinking.
Please be less accusatory with your comments if you want dialog. Even if I were promoting magical thinking, this is not the way to challenge that.
https://www.health.harvard.edu/blog/sprouted-grains-nutritious-regular-whole-grains-2017110612692
Sprouted grains have many health benefits. It’s the result of catching the sprouts during the germinating process. “This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted grains have more available nutrients than mature grains,” Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains. “It may help people who are sensitive to digesting grains,” Secinaro says.
Thanks for the breakdown and the source :)
It sounds like magical thinking.
It sounds like you didn’t bother to take a cursory look before asserting your incomplete knowledge of food science.
https://www.usarice.com/thinkrice/detail-pages/blog/sprouted-rice-explained
In the sprouting process (AKA germination), the rice kernel converts some of its internal starches into healthy amino acids. That makes the percentage of the other nutrients in every single rice grain higher. This is especially true for the beneficial GABA (Gamma Aminobutyric Acid) that is found in abundance in rice after the sprouting process.
If industry orgs aren’t scientific enough for you, you could always try searching papers on the topic. Oh, like this one maybe?
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How does one sprout brown rice?
The way I sprout quinoa is by soaking it in water for a little bit then letting the water drain and keeping the quinoa somewhere moderately warm and moist enough that it doesn’t dry out (sometimes I just put it in a new batch of water and it will sprout even in the water).
It looks like sprouting brown rice is similar, here is a recipe: https://www.food.com/recipe/how-to-sprout-brown-rice-515843
Basically you soak the rice in a warm-ish place for 12 hours, then dump out the water and replace it while rinsing the rice thoroughly. You do this a couple times a day. After a couple days you should see the rice sprouting.
Absolutely fascinating!
