Rice, Sprouted, Medium Grain Brown

Description

To sprout the rice, a large containment vessel is constantly moving and gradually increases in temperature until it reaches 158°F. It remains at this temperature for 4 hours and is then slowly brought back down to the ambient temperature.

At this point, the rice is placed on screens designed for drying. Filtered air is pumped in and rice is dried via the ambient air temperature until the original moisture level of 13- 13.5% is reached.

This entire process takes between 12 and 14 hours to complete. The result of this new process is a sprouted grain that does not lose its integrity when cooking- it does not become mushy or look exploded, but nutrition and health benefits remain the same.

The germination process adds a variety of nutrients through the activation of dormant enzymes, while also softening the bran layer. The rice kernel is germinated until the flavor and nutrition benefits are maximized.

Cooking Instructions: Rinse with water two to three times. Use two cups of rice to three cups of cold water. Combine in a heavy pot with a tight-fitting lid. Bring water and rice to a full hard boil, reduce heat to low, and simmer covered for 40 minutes. Do not lift the lid during cooking. Open lid, fluff rice, and enjoy!