How to Sprout Rice

Posted By digging roots on Aug 17, 2018 in Recipes, Sprouting | 3 comments


I’m excited to share some kitchen magic with you– sprouting rice!

Before the advent of harvesting machinery, grain was scythed and tied into sheaves. Over the next few days the bundles would sit in the field and the morning dew would help the grains germinate. Now in the days of Big Ag, conditions are much more controlled to produce a consistent product and the grain crop is cut, threshed, and shipped off to storage all in one day. This means that if you want to eat sprouted grains, you’ll need to sprout them yourself!

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Why Should I Sprout Rice?


  • All grains contain something called phytic acid, which inhibits the body’s absorption of minerals. Soaking removes some of the phytic acid, but sprouting removes nearly all of it. 


  • Sprouted grains have more vitamin C, vitamin B, and Carotene.


  • Sprouted grains have many enzymes that help our digestion.


  • The taste of sprouted brown rice is delightful! It tasted almost cheesy and sweet.


All you need is:

  • Brown rice (I use Lundberg brown rice.)



Note: White rice doesn’t sprout because the outer layer (bran) has been removed.



Fill your jar halfway full of dry, uncooked rice. I used a half gallon mason jar and added a quart (4 cups) of dry rice.



Fill the remainder of the jar with water. 



Cover the jar with a lid (I used a solid one, but you could use your sprouting lid!) and set aside to soak for 12 hours.



After 12 hours of soaking, drain all of the water into the sink, using the sprouting lid as a strainer.



Set the jar upside down and at an angle in a bowl, so the extra water can drain as the rice sprouts. 



Rinse and drain 2-3 times a day and return it to it’s bowl each time. Wait and watch as the germ end of the rice swells and then sends out a exciting little sprout! It always feels like magic. 

You can cook it as soon as the first sprout emerges, but you can also wait several days as the sprouts get longer. It takes about 2 days for the first sprout to emerge, but you can continue to germinate it up to a week if you want to.



When you’re ready to cook the sprouted rice, pour it into a pot and cover it with water or broth in equal amount to the dry rice you started with. For example, I started with 4 cups of dry rice, so I added 4 cups of broth. Bring to a boil on high heat, then reduce the heat to low and let it simmer until all of the liquid is gone. Add salt to taste and enjoy! 



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  1. Definitely going to try this!

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  2. How much final rice for eating will come from sprouting 4 cups of rice? When cooking it with the 4 cups of water, how much will it increase in volume? I’m presuming it’s not as much a change as cooking unsprouted rice?

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    • It pretty much doubles. I started with 4 cups of dry rice and ended up with about 8 cups of cooked rice.

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