Germinated brown rice
Germinated brown rice (GBR; Template:Langx, Template:Langx) is unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as GABA (γ-aminobutyric acid). It has been found that germinated grains in general have nutritional advantages. The rice is used in Japanese and Korean cuisine.[1]
Cooked germinated brown rice is softer and less chewy than plain brown rice—it is more acceptable to children in particular—and has additional nutritional advantages.Template:Vague
Germinated brown rice is produced by soaking for 4–20 hours in warm Template:Convert water (or longer at lower temperature), changing water a few times if some smell develops, and rinsing before cooking. This stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA.[2]
Although GBR is readily prepared at home, in Japan from 1995 it is sold ready-germinated at a higher price than ordinary rice. In 2004 about 15,000 tonnes were sold, to a value of about ¥15b.Script error: No such module "Unsubst".