Sprouting Rice

[RowanC]

I tried sprouting rice. I wanted to make a spanish rice recipe. I noticed all the recipes I can find are for other grains, except WILD rice. The rice sprouted, but it's still hard and really inedible.

Then I got to looking at Alissa's book and in the sprouting chart she states "Be sure it is WILD rice."

Can anyone explain to me why? The wild rice I sprouted is also hard. Is there no way to get an edible sprouted rice?

[SamuelWilson]

Ok, first of all, let me say, never trust anyone who says they have so called "really raw rice". I have proven by my own research (at my own cost mind you) that all the rices at my local health food store are indeed, not raw.

However, I have located a rice that is really raw and that I like. It is Lundberg Organic Wehani Rice. This is the cadillac of raw rice. I have personally tested it (sprouted it to make sure it is raw).

Ok, important note, no matter what rice you buy, it is not going to have that soft SAD texture and taste of cooked rice. That is just not going to happen. It does have a crunchy texture and nutty flavor though that I have grown to like though.

http://www.lundberg.com/assets/images/rice_org_wehani.jpg

If you would like more information about this rice, please click here=> http://www.lundberg.com/products/rice_og_wehani.shtml (http://www.lundberg.com/products/rice_og_wehani.shtml)

[exurb]

Samuel, I would LOVE all your info on rice! I would like to add some of that to my foods if possible. I think before you were saying something about brown rice.

Rowan, what I do know about wild rice, is that most wild rice normally commercially available is not raw, it is toasted in the processing, and has a brownish tone to it. Truly raw wild rice has more of a greenish tone, it is available through specialty places. Sometimes the toasted stuff can appear to sprout, by puffing up when soaked. In the old days of raw food books, it was thought that the brown-black wild rice was raw, but since then it has been more revealed that most wild rice is not raw, and if it has that brown-black color it isn't.

Rowan, I make "fake" rice with parsnips and pine nuts in the food processor, then seasonings. I use it mainly in sushi, but on occasion for other uses, if that helps at all in the meantime.

[SamuelWilson]

If you do purchase this rice and you want to make something with it. Alissa has a Wild Rice Salad on page 450 of LIVING ON LIVE FOOD (http://www.alissacohen.com/books.html)
http://www.alissacohen.com/images/pics/products/thumbnails/books2.jpg

[exurb]

Thanks Samuel, I am definitely going to buy that rice! :D :D :D

How long do you soak it, do you do anthing special like sprout it, or just soak?

I really appreciate all the efforts you go to finding raw ingredients!

[RowanC]

Thanks Samuel. I'll check out the link and see if my co=op can get the rice. I don't have a credit card to order online.

[SamuelWilson]

exurb, I usually soak them overnight. A good rule of thumb for rice is around 12 hours, however, I did a test where I only soaked some 30 minutes and they actually sprouted 3 days later.

To answer your question, just soak it overnight, I wouldn't worry too much about the length of time. However, when you get up the next morning, don't forget about them. When you do get them out of the refrigerator, rinse them very well and then just store them in a container with something to cover it so the sprouts do not absorb any flavors that are in refrigerator. It is not necessary to store them in an air tight container as sprouts are living and need to breath. Do not put them back in water to store them (I am sure you know that, but I thought I would mention that for the people that may not know). It is best to use the soaked rice that day, if not just rinse them again and store them overnight for the next day. Some people do not rinse them when storing them after they have soaked and that is a personal preference. I just feel it keeps the rice soft and pliable (as it is going to get at least).

As far as waiting for it to sprout, honestly, I don't. You can if you want, but most the time, I want to make something as soon as I can. If I wait 3 days for it to sprout, I may not want whatever it is I was going to make by that time.

[exurb]

thanks Samuel.


If I wait 3 days for it to sprout, I may not want whatever it is I was going to make by that time.

LOL

Been there, done that, composted that.

[karenisraw]

Samuel & Rowan,

I just happened to have contacted Lundberg farms about a month ago asking what eco-friendly practices they use with their farming and they sent me a beautifully designed brochure on their organic and eco-friendly practices and I was impressed. They go out of their way to produce the best rice. It is very obvious to me that they care about the ethics and organic aspects of their farming and I would buy their products any day.

Just thought I would let you know.

K
:p :p :p :p

[exurb]

Samuel, I hope you see this post. I went to buy the Wehani rice you showed, they do carry it normally but were out of stock. She said they won't order it for a while because they have so much stock of the other varieties.

I bought another of theirs to experiment with and see if it sprouts (and to help the store run out sooner LOL :rolleyes: ). It is Lundberg Black Japonica, says "a field blend of black and mahogany rices." It says "both varieties retain the nutritious bran and germ layers"... it looks totally unprocessed, almost like rice "seeds", with a covering and hull you rarely see on a rice.

I'll try to sprout it, but I wanted to check with you because if you've tried to sprout this variety and it didn't work, you could save me doing it. It looks quite beautiful, so I hope it works. I was also influenced to buy it from what Karen said, I like voting with my dollars and supporting companies and farms like that.

This is the link to the rice I bought
http://www.lundberg.com/products/rice_nf_japonica.shtml

[SamuelWilson]

exurb, I don't think I have tried to sprout that particular variety. Just go ahead and try to sprout it.

When I tested the rice from my local health food store, they were not lundberg brand, they were anenotelin.

[SamuelWilson]

Just to make sure there is no confusion, there is no such brand as anenotelin, that is slang for they "aint no telling" where it came from or they "aint not telling" if it is raw or not.

[berrienoire]

Just to make sure there is no confusion, there is no such brand as anenotelin, that is slang for they "aint no telling" where it came from or they "aint not telling" if it is raw or not.

HA HA HA...

thx for pointin that out!

[exurb]

cool, I'm optimistic, I'm thinkin' they're gonna sprout.
:)

[Cinnamon]

Thank you so much for all the information in this thread including the soaking and sprouting instructions.

I am off to our local Central Market and hope to find the Lundberg Organic Wehani Rice. I know they carry Lundberg rice but recently they remodeled this particular store and did away with the health food department. They integrated those products into the store to "mainstream" and they hope now more people will pick up the health food department items... but now I have to search through the entire store just to find the few things I actually need!

Sorry for the complaint... just frustrating to adjust to this change in my favorite grocery store! Teaching this old dog a new trick isn't easy?!