Sprouted short grain brown rice is incredibly versatile and nutritious, with a sweet taste and plump, soft, sticky texture. Consumed by many cultures for thousands of years, rice is one of the most popular grains on the market. This pantry staple is a good source of protein, fibre, B-vitamins and GABA (gamma-aminobutyric acid), an important neurotransmitter. Brown rice must be whole (unrefined) in order for it to sprout, so all of its whole grain nutrients remain intact.
Sprouting brown rice aids in digestibility and produces a sweeter taste and a softer texture than regular brown rice. It also reduces its cook time by about half, making it a great go-to for quick, nutritious and filling meals. Like other grains, it cooks by simply boiling in water or broth. Or for a creamy coconut rice, try replacing some of the water with coconut milk.
Sprouted rice can be swapped 1:1 for unsprouted rice. Try in everyday favourites such as curries, grain bowls, salads, casseroles, stir frys, soup and side dishes. Sprouted short grain brown rice has a stickier than long grain, so it really shines in recipes like rice pudding, rice balls, paella and risotto. Find delicious recipes with sprouted brown rice here.