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HOWTO make GBR (germinated or sprouted brown rice)

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Step 3: Germinating your brown rice: about the hot plate

You need brown rice to make GBR. White rice has had the hull removed, which means that it is no longer capable of germinating.

GBR is made by soaking brown rice in warm water (30-40 C, 86-104 F) for up to three days. You can soak it for a much shorter time; what you'll want to see is the sprout start to emerge from the grain of rice. Research has been done on GABA production in Japan that relies on a 16-hour soak cycle.

For equipment I use the pot from one of my rice cookers, the cheapest hot plate I could find, a dial rheostat for controlling the power into the hot plate, and a home medical thermometer.

For this setup, having a cheap hot plate is essential. Adjustable ones sold in Japan start at 80 degrees C for keeping food warm, and generally have a stop at 100 (for boiling water) and 200 (for frying in oil). This is way too hot for sprouting rice! Limiting the flow of electricity into one of these will simply make it not work, as the electrical components are designed to work at regular outlet voltage. Try to find a recycle shop somewhere and pick up the cheapest one you can find; it should be fine. If you're not sure, take it apart and make sure that it's just the plug wires going straight to some kind of metal plate inside.
 
 
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riendear6 years ago
What about using a heating pad and some towels for insulation?
wescc riendear12 months ago
your a towel
rosewater5 years ago
I've used a rice cooker on it's warm, as opposed to " cook" setting. I didn't use a thermometer so I can't vouch for if it was actually below the recommended temperatures for raw diets. You mention that the temperature should be between 86-104 F but most raw books say that the living enzymes that are beneficial to our health are destroyed when they are above our bodies temperature, 98.6 F
bluescrubby (author)  rosewater5 years ago
Perhaps I miscalculated or got some bum information from the internets... At any rate, you're right--I think just over 70 degrees F should be sufficient for sprouting. However, many sources seem to say that up to 100 degrees or more is perfect for germination. My experience is that as long as you keep the water fresh, rice has a tendency to germinate in a wide range of temperatures. The warm setting on a rice cooker, though, is intended to keep food hot enough to prevent contamination, so I suspect it would be too warm for germinating rice. Did you succeed?
I don't know, I had to start over because I forgot to change the water. I've gotta start over. Considering that heat destroys nutrition, and the higher the heat the more carcinogenic food becomes*, and that we all want to be as healthy as possible, I wonder if I could find the lowest possible sprouting temperature for rice. It'd be a good question to ask on the raw forums.
As someone in the medical industry I can say that it's not as bad as it's made out to be. 'Carcinogen' is a term that's been massively abused by people who don't necessarily know what they're talking about (I'm not suggesting this is you!). It comes down to molecular chemistry, and while increasing the energy in a chemical system can increase the rate of change/reactions between in the molecules, this doesn't make them inherently carcinogenic. Also, not all beneficial molecules in food are destroyed by heating, some may have their numbers reduced (key word), but certainly not all molecules, and certainly not completely removed, and elemental nutrients (ions like Ca2+ for example) are definitely not affected.
Joyful Song3 years ago
Brown rice is an acid forming food. Does the germination change it to an alkaline forming food?
geetus4 years ago
I followed the above suggestion of getting an aquarium heater.  But, I avoided the styrofoamcontainer-float-another-vessel-in-warm-water approach and stuck it straight in the bowl with water and rice, covered it -- easy.
tattooyu5 years ago
I like riendear's idea of a heating pad. I was thinking the same thing.
ellenwheelz5 years ago
An aquarium heater can work. The one that looks like a glass test tube. I used one to produce yogurt. It can be mounted on the side of a container full of water, and the fermenting container floated or submerged in this. I used a cheap styrofoam cooler, first. It got a bit complicated. Then I found an old Igloo cooler that worked. The heat from the heater slightly deformed the plastic where it was mounted, but no harm done. I found the heater at a thrift store, but a lot of people who've had fish tanks have them around the house. If the heater does not produce enough heat, the knob on top can be simply removed and replaced at a different position to enable the thermostat to go a bit higher. This is a very energy efficient method, as the cooler keeps the heat in. I would suggest using a gallon jar with a lid for the fermenting chamber. It will float if not too full, so the lid could be cracked for air if needed. Once you get the heater to produce the temp you want, It's easy to get consistent results any time. The reason the styro cooler got complicated was, if I recall correctly, that the heater was too hot to mount directly on it. I solved that problem by putting the heater in a gallon jug full of water. I cut out a hole in the lid of the cooler, and the jug stuck through it. you could use this method with or without water around it, I guess. But it pretty much had to be in the bathtub because I didn't trust the styro cooler not to leak. And I felt I was getting better temp control floating it in water. Eventually I bought a yogurt maker. And promptly lost interest in yogurt. Ah, evolution!
stina6 years ago
What about my food dehydrator?