I cooked it like white rice once it was sprouted like this with equal parts rice and water. It was one cup sprouted into just under 2 cups size. It was a bit sweeter than normal and very creamy. I guess it makes sense it was sweet, I essentially malted it.

  • @[email protected]English
    6•2 months ago

    It sounds like magical thinking.

    It sounds like you didn’t bother to take a cursory look before asserting your incomplete knowledge of food science.

    https://www.usarice.com/thinkrice/detail-pages/blog/sprouted-rice-explained

    In the sprouting process (AKA germination), the rice kernel converts some of its internal starches into healthy amino acids. That makes the percentage of the other nutrients in every single rice grain higher. This is especially true for the beneficial GABA (Gamma Aminobutyric Acid) that is found in abundance in rice after the sprouting process.

    If industry orgs aren’t scientific enough for you, you could always try searching papers on the topic. Oh, like this one maybe?