Sprouted brown rice is packed with whole grain goodness and is so versatile that it can be used for breakfast right through to dessert! 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, and B-vitamins. Brown rice must be whole (unrefined) in order for it to sprout, so all of its whole grain nutrients remain intact. Sprouted long grain rice has a delicate, fluffy texture and wonderfully sweet, nutty flavour.
Sprouting brown rice aids in digestibility and produces a subtler 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. It also cooks faster than sprouted short grain rice. 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 brown or white rice. It is best in dishes where a fluffier texture is desired, such as curries, grain bowls, salads, casseroles, stir fry, soup and side dishes. Find delicious recipes with sprouted brown rice here.