Recipes for Pre Germinated Brown Rice ?

Cooking brown rice and grains in general is an acquired skill but you can get the hang of it quickly. If you haven't done it, it is a balance.... it's kinda like driving a stick shift... you have to balance how much grains, how much flame or heat, how much water and how much time. The general rule for germinated brown rice is to cook it just like white rice... about; say, one cup rice to one and a half cups water on a low flame for 35 minutes; and, of course, that won't work for everybody... we all have different pots and stoves and all that... I find I need 40 to 45 minutes and at least a cup and 3/4 of water to do a cup of germinated brown rice.... and also you are not allowed to look to see how your rice is doing as that would release the steam that is steaming your rice... you have to get the feel and open you rice at what you think is the right time and then you find out whatup....it takes practice... but when you get it right you get a sweet nutty tasting delicious fluff rice... Oh I forgot to mention that it is a good policy soak your rice and go through it to get out any dust or tiny stones that happen with rice sometimes... the soaking also gets some the sticky ness out of the rice

And How to Make Germinated Brown Rice Grits ( I love it! and you will too! really)

grits for breakfast... I take 2/3 a cup of GBR and grind it in a coffee grinder.... now here is my secret to beautiful smooth geriminated brown rice grits... I toast the ground rice in melted butter or buttery spread stuff and a little of the oil of your choice. I kinda wok the ground rice in the heated melted butter untill it is toasted or tightened up as I call it and then I put in the boiling water..

I use a ratio of 6 to 8 parts water to 1 part ground up rice... you can use more or less water but I find 8 cups works for me.. you can also replace any of the amount water with milk or any nut milk, rice or soy milk in any ratio you wish... I used 2 parts almond milk and 6 parts water the other day and it came out real nice.. my big thing with recipes is you put good things in and you will take good things out, simply as that... you can put in raisens or cinnimon (yummy) while you are cooking the grits or the rice; but I would put in fruits and or bananas or whatever after I'm done cooking the rice... ...

When I'm cooking the brown rice grits I do a great amount of stirring and in about 15-20 minutes depending on the flame...I got what I want... you may need less or more time depending on the consistancy you want. I used to have for breakfast whatever I didn't eat for dinner the night before.. I would just put everything including the salad in my leftover rice... now I have the brown rice grits for breakfast and the leftovers i have for lunch but I don't know if you can go by me as I may not be the mainstream, most people prefer corn grits... Corn grits has a similar taste and mouth feel to GBR The difference is that GBR is a suprer food chock full of amazing health benefits...while most of the nutritional value in corn grits come from the insect parts and mouse droppings so commonly found in corn grits ... I prefer the germinated brown rice grits that I grind up myself... but like I said I am not mainstream

You can use just a little brown rice or pre germinated brown rice for your tea... just a little goes a long way... what you do is toast some plain brown rice or you can try any kind of rice, just use a teaspoon or a table spoon... try it and you will find what you like... just toast it with no oil or nothing ... toast it until it browns just a pinch and then add it in with your tea leaves... strain it out with your tea leaves....Your tea will have a nutty rice like flavor... I like it ... try it... fool around with it... whatcha got to lose?