cooking sprouted rice

esperanza
Bento-ing from: modena › Italy
Joined: 4 Jan 2010
User offline. Last seen 2 years 13 weeks ago.

I bought some brown rice and would like to sprout it. how long does it take approsimately to cook sprouted brown rice (on the stovetop)?

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Noi siamo usciti fore
del maggior corpo al ciel ch'è pura luce:

luce intellettüal, piena d'amore;
amor di vero ben, pien di letizia;
letizia che trascende ogne dolzore.

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maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 1 week 3 days ago.
Re: cooking sprouted rice

If you have soaked and sprouted it yourself, it should be quite water-saturated, so it won't take any longer than white rice (20 minutes give or take, plus time for resting.)

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maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 1 week 3 days ago.
Re: cooking sprouted rice

There is a good tutorial on how to sprout brown rice on instructables.com.

Twinkle
Re: cooking sprouted rice

Do you have instructions on how to properly sprout brown rice (hatsuga genmai)? I've been reading about the health benefits and it seems like it's right up my alley. Unfortunately, it is not commercially available here in the US yet, aside from pre-cooked packaged versions (which are convenient but costly).

esperanza
Bento-ing from: modena › Italy
Joined: 4 Jan 2010
User offline. Last seen 2 years 13 weeks ago.
Re: cooking sprouted rice

how long is it ok to keep the cooked rice in the fridge? (I have a small freezer and have to share it, so I cannot freeze a lot of rice)

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 37 weeks 6 days ago.
sprouting rice

Thanks for asking that question, Twinkle!

I checked out the link Maki posted and realised that my Sanyo Rice cooker might be ideal for sprouting rice as there's a yogurt setting.
I brought back some balilla x solana brown rice from Spain (which I'm hoping is nice and fresh) and this is very similar to Japanese strains of rice.
I rinsed the rice and put it into the rice cooker with some blood temperature fresh water.
Then I pressed the yogurt setting which seems to keep it at the magic 39C/102F for three hours. After that there's an alternative flashing "keep warm" feature much cooler than the regular one which keeps rice hot. But that seems to go down to around 32C. That might be enough if you haven't got a device that allows you to reset the cooker every three hours (my device is a hungry baby!).
The rice and water starts to ferment after 10 hours or so, and as this smell is a bit too funky for me, I just rinse it periodically and replace with more warm water.
The rice started to sprout within 24 hours using this method. I was worried about the process taking 3 days and not being able to use the cooker for anything else.
The Sanyo even has a water line for cooking the sprouted rice.

I should try using the rejected fermentation water to make bread with, it might make a good 'starter'.

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