Basmati Brown Rice Sprouted

Brown Rice Sprouts

In the Asian countries....

.... sprouted brown rice has a long tradition as a nutritious part of the diet. It is now just becoming known in the West. Very important nutrients are released during the germination along with many health benefits. This soaking and sprouting improve the digestibility.Consuming unsprouted grains can lead to digestive difficulties, inflammation, allergic reactions, and poor absorption of nutrients. When the process of germination accrues phytic acid is then neutralized improving the nutritional content as well as digestibility.

Sprouted brown rice is particularly interesting because of it's incredible source of nutrients with it's ease to digest. When germination happens vitamin E, lysine and magnesium, along with vitamins B6 and B12, are substantially increased. Protein and fiber are also heightened. Vitamin E, an important antioxidant, and the amino acid L- lysine, an anti-inflammatory, helps in the formation of collagen. Magnesium, also becoming more assessable when brown rice is germinated, is very beneficial for calcium absorption and helps maintain healthy bodily nerves and muscles. B vitamins ease stress and anxiety, calm PMS symptoms, and support cardiovascular health. Something else that happens during the germination of brown rice is
Gamma-aminobutyric acid (GABA) levels are increased ten-folds. GABA encourages emotional and mental well-being. This has positive implications for those suffering from nervous disorders such as depression, insomnia, anxiety, as well as seizures. And research has shown GABA increases the production of alpha brain waves, a mental state that is achieved with regular meditation, makes a person relaxed and have greater mental focus and mental alertness. Beta waves, the opposite, is associated with nervousness, scattered thoughts, and hyperactivity.

How to sprout:

Use only short, medium grain brown rice or brown basmati. Wehani rice is also very good. White or wild rice will not germinate.

-Soak the rice in plenty of water for 12-18 hours.

-Drain the rice and pour it into a mesh strainer and rinse well.

-Place the strainer over a bowl and cover with a damp, clean dishtowel, and let it sit away from the direct sunlight.

-Rinse very well every 12 hours.

-Within about 24 and 48 hours the curnels will crack and small sprouts will appear. Use them within a week and/or refrigerate any unused sprouts.

-Cook as you would cook regular rice with slightly less water (2 cups water for every 1 1/2 cups sprouted rice.

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Comments 2 comments

b6464@hotmail.com 5 years ago

Thanks for the info. Any more ideas about prouting or gluten free topics?


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johnwindbell 5 years ago from - the land of beards and buggies Author

Hi, thanks for the visit. You can't go wrong if you go Asian, whatever it is.

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