That's the basics, but here's one more way to make it even more healthy. As reported by Mellow Monk in his Green Tea Blog
, the Shimane Prefecture Agricultural Technology Center in Japan found that if you germinate the rice in green tea, the GABA is increased again--up to three times the amount in GBR that's available on the market in Japan.
Here's a clip from Mellow Monk's blog (previous link):
The researchers theorize that green tea prevents GABA loss in two ways: because of its higher osmotic pressure and because it naturally inhibits the growth of bacteria, thus eliminating the need to change the water during germination. One also has to surmise that the green tea also acts like a natural plant-growth stimulator--after all, many Japanese pour leftover green tea on their houseplants and use old tea leaves as a garden fertilizer. Finally, brown rice germinated in green tea obviously absorbs the tea's polyphenols and other good stuff.
Source: Nihon Nogyo Shimbun (Japan Agriculture Newspaper) http://www.nougyou-shimbun.ne.jp/modules/bulletin8/article.php?storyid=336
I should mention that the more bitter green tea is, the more healthy it apparently is. The goal is not to make a delicious cup of tea, but to make a strong one, so I really boil the snot out of my tea when I make it for GBR. With the green tea, I can germinate the rice for 16 hours without changing the liquid.
Happy sprouting, and don't forget to comment with your experiences!