Wellbeing with Nutrition
Nurturing the Mind and Body


Short grain brown rice is easy to sprout. Not only is the nutrient content in sprouted short grain brown rice significantly greater than the levels found in non-sprouted rice but the minerals in particular are also in a more bio-absorbable state for absorption.

Sprouting provides the correct environment for growth and switches a seed from the dormant state to the active growth state. Sprouts are also much easier to digest than non sprouted seeds and they have a reduced level of anti-nutrients. The vitamins, minerals and enzymes within sprouts become more bio-available for digestion. Therefore it makes sense to regularly include sprouts in the diet.

When sprouted short grain rice is gently simmered it draws in lots of water and swells significantly in size. Consuming sprouted short grain brown rice prepared in this way can help to ease digestion and is particularly beneficial when digestion is weak. The high fibre content also helps to draw toxins out of the gut.


1 cup short grain brown rice
2-3 cups water


  1. Wash short grain brown rice in clean water.
  2. Drain then cover with clean water and leave to soak overnight 
  3. After overnight soaking, rinse  the rice and place in either a sprout jar or in a colander. The colander may be supported by placing it within a suitable sized bowl.
  4. Leave the rice in a warm spot covered with a cotton tea towel
  5. Each day drain and rinse the rice until you can see small tails emerging from the seed. 
  6. Daily rinsing is required to ensure that the sprouts do not dry out. The sprouts are ready when you can see small tails emerging. This usually takes 2-3 days
  7. Place sprouted short grain brown rice in a suitable pan and cover with 2-3 cups of clean water.
  8. Bring to the boil then simmer until rice is tender and all of the water has been absorbed

There are many ways to use sprouted short grain brown rice such as in salads, soups, stews or as a stuffing.
Have a look at my sprouted whole grain porridge blog.

By replacing recipes which use un-sprouted cooked short grain brown rice with sprouted short grain brown rice you will be significantly improving nutrient availability and placing less of a  burden on digestion.