Soaked Brown Rice

[SamuelWilson]

Just curious if anyone has done anything with soaked brown rice?

[ebonysea7]

Any time I see a question, I always do a Google search to see what I find. I can't help myself; I'm an information junkie. Anyway, I found this at Rhio's site.

RICE CRACKERS

1 cup brown rice, soaked and sprouted
1 cup walnuts, soaked overnight
1 tbsp. slippery elm powder (see Glossary)
filtered water for soaking rice and walnuts

Believe it or not, brown rice, if it's not too old, does sprout. I have taken pictures of it because no one wants to believe me. I learned the secret one hot, humid, summer day in New York when some previously soaked rice, much to my surprise, sprouted. I surmised from this that rice, in order to sprout, needs to have some warmth.
1) Soak one cup of brown rice for 24-36 hours, changing the soak water 2-3 times. Then rinse and let sprout for 2-3 days, rinsing 2 times per day. Sink water is OK for the rinsing.
2) When the rice is ready, put the rice and the drained, rinsed walnuts into a bowl and mix them. Then put the mixture through the Champion (or Green Power) juicer, with the blank in place. The reason you mix the rice and walnuts together in the bowl first is because, as you put the mixture through the machine, the walnuts, which have more moisture, will help to grind the rice, which has less moisture. This way, you don't have to add any additional water.
3) Once the mixture comes out of the Champion (or Green Power), add in the slippery elm powder and mix well. With your hands, form into round, flat cookie shapes, and dehydrate at 95¡ F for approximately 20 hours.
Makes approximately 12 crackers. When thoroughly dry, this stores very well at room temperature in a cotton or muslin bag. It lasts a long time.

AROMATIC PECAN-RICE CRACKERS

Using the same recipe as above, substitute 1 cup of pecans (soaked 1 hour) for the walnuts and add 1/2 tsp. pumpkin pie spice.

[SamuelWilson]

I soaked my brown rice for just 12 hours and it sprouted in less than 24 hours, I was impressed. It is not bad tasting either.

[Essensual]

I soaked my brown rice for just 12 hours and it sprouted in less than 24 hours, I was impressed. It is not bad tasting either.

How did you dress or prepare it once it sprouted? Did you use the recipe above? I've finally gotten some wild rice to sprouted, but I don't know what to do with it (as the texture is still "hard" to me...)

[SamuelWilson]

Yeah, it stays firm even though you soak it and sprout it. The best way to look at it, is like this. It is a seed. When most people think of rice, they think of soft white rice.

I used it to make "Brown Rice in Curry Sauce" and it was pretty good. The starchiness of the brown rice will really satisfy and cravings you have for crackers or bread, very hearty. I don't know why so many people say brown rice has a bland taste, I think it taste fine.