Sprouting grains makes them more digestible and it actually improves the taste as well as nutrition of the grain. Brown rice is great for sprouting and it is very easy to do at home. The sprouted brown rice tastes good, might be a little creamy but it also cooks faster than regular brown rice.
During the sprouting process, more nutrients become more ‘alive’ and the phytic acid that makes grains hard to digest is put at bay, making the rice easier to digest.
I felt lighter after eating this rice and I also felt fuller for longer. Very nice.
- About 3 cups grade 1 Mwea Pishori Brown Rice
- Soak the rice overnight (about 11 hours) in double amount of water
- Drain the water from the rice and place them in your sprouting jar or a cut plastic bottle like in the picture above.
- Place some foil or nylon paper, pierce some holes in the foil/paper with a toothpick so that excess water drains when the bottle is placed upside down.
- Rinse 2-3 times per day and repeat for about 3 days. Cook immediately with salt, for about 30 minutes or dry them and cook later for about 30 minutes after soaking for 30 minutes.
Serve with broth, veggies and maybe some beef/chicken/beans on the side