Thanks everyone for making this a popular instructable! 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?
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.
Step 1: History of GBR
Why not just buy a machine? GBR is made by soaking brown rice in warm water for up to three days. The rice machines that claim to have a GBR setting soak for two to three hours. Although this probably has some health benefit, most people seem to agree that it's not long enough to properly germinate the rice. Why don't they make the cycle longer? The water gets stinky ... we'll deal with that later.
The rice is also sold by many companies around Japan now. I might go into the business too--it looks like they're making silly profits! They're charging 1000 to 2500 yen for a kilo of rice! One-cup versions on sale in America are about $3 a serving, also pretty expensive.