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.
HOW TO USE
Our favourite way to enjoy sprouted brown rice
Coconut Curry with a side of sprouted brown rice
Other delicious ways to enjoy sprouted brown rice
- Warm Salads
- Grain Bowls
- Side Dishes
After sprouting, we carefully dry the grains back down to their shelf stable moisture levels. This means you can store them as you would store unsprouted whole grains – in a cool, dry place.
Once you cook your sprouted grains, they should be stored in an air-tight container in the fridge.
Shelf life: 2 years