Thanks everyone for making this a popular instructable! This is a perfectly fine way to make good brown rice, but I should mention that I now use the method detailed here: http://wholehealthsource.blogspot.jp/2009/04/new-way-to-soak-brown-rice.html You can use the tools listed in this instructable with the new method, or you can use a warming box or room temperature if it's over 27C where you live.
It's been a few years since I've posted it, so by way of an update I'll answer a couple questions here. 1. The purpose of the hot plate is to keep the rice at a temperature at which it will sprout. If it's warm out, you don't need the hot plate. Recently I built a warming box powered by a simple light bulb attached to a temperature sensor; I put the pot of rice in there and it works great. Easier but a bit more expensive than the hot plate. 2. You can also sprout rice as you would alfalfa sprouts--soak, and then rinse and turn the jar upside down over a strainer. Personally, I find it easier to sprout when the rice is in water. 3. Green tea works to reduce the presence of bad bacteria that cause spoiling. Recently, though, I have had more luck using whey or other fermenter starters. Anyone experimented with this?
This tutorial will describe how to make germinated brown rice (GBR). Why do you want to do this? Because it's healthier and better tasting (I think) than the regular version! I'll discuss some of the health benefits and ways of making it.
Sprouted brown rice can also be called sprouted brown rice, GABA brown rice (for the amino acid GABA that is created during the sprouting), or hatsuga genmai in Japanese.
On page one is a short history and some health benefits. Skip to page two to get straight to the how-to.