Suitably galvanised by Mr Raw's awesome pictures of sprouted rice, I have set a jar to sprout (after first soaking overnight).

This is day two of rinsing 2-3 times a day. So far nothing so I am hoping I got the right rice! If not, my bf will eat it cooked and I will source something more suitable. I know I am being impatient and that rices takes more than two days to sprout in these cool conditions.

I'm longing to know what it tastes like and how it is texturally. With just a teeny root tip showing, will it be a good bulgar wheat substitute in Tabbouleh for example. I am doubly excited if it is! I am hoping for something that is al dente and satisfying/filling because the weather has turned chilly.