Cooking Soaked/Sprouted Brown Rice

Take a pot and add:

4 1/2 c. water (prefer filtered or purified)
4 Tbsp. Raw Apple Cider Vinegar (like Bragg's) or lemon juice, buttermilk, yogurt, kefir, or whey
2 c. brown rice

Stir and cover with lid and leave for at least 7 hours on the counter. (If you have less time, do as long as possible, any bit helps).

In same pot, add 1 tsp. sea salt (opt.). Bring water to a boil for 5 min. uncovered. Then boil covered on low heat for 30-45 min. Do not take lid off early. Check to see if water is absorbed and rice is tender. If not, do not stir, but cover and cook another 10 min. or so until done.


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If you are curious what this does, you might look closely at the rice before you cook it. You can see it looks like a sprouted seed, though I rarely pay attention any more, so no promises that it will every time--I don't actually check. But the sprouting is something that changes the grain and makes the nutrients more digestible and also helps those with sensitive stomachs.


This recipe takes no extra time, just a bit planning. It should cook quicker b/c it is soaked. If you like, double the recipe and keep the extra for another meal. It's very soft and SO good for you. Sometimes I just add a bit of scrambled eggs, some coconut oil, tamari, and some veggies (like onion, pepper, or shreds of carrots) and make a meal of it. Or I add it to some chicken broth and make some soup.

For more info on soaking and sprouting grains, see: http://www.suegregg.com/about/c.htm. At the bottom of the page is an excellent brochure you can print out. Sue Gregg cookbooks are my favorites. You might also want to read this previous post.