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How much water should you use when cooking sprouted brown rice?
Normally I cook brown rice at a 1:2 ratio (1 part rice to 2 parts water). However, I'm sprouting some brown rice now, and saw that it's already absorbed a lot of the soak water. I know the 1:2 ratio will be too much water, but I can't find any specific instructions on the internet on how much water to use exactly.
2 Answers
- Harrison HLv 71 decade agoFavorite Answer
My rice cooker does GABA rice automaticly. I usually just add a bit more water and just push the button.
This is not a new variety of brown rice, but a newly discovered way of cooking brown rice to “activate” it and increase natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function and relieving stress. The brown rice is “activated” by soaking the rice at 104 degrees F for 2 hours before the actual cooking begins. This feature is available in select Induction Heating Rice Cookers
- ParnelLv 45 years ago
Depends on how thick they are. Boil them and taste test til just soft without being chewy. Slightly less cooked if the stir fry has alot of liquid the noodles can absorb some of that.
