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I had to google GABA rice. I don't see why it would take 3 hours to cook if you're basically sprouting it, right? I've sprouted wheat berries before, and they cooked up faster. Of course, maybe I don't quite understand GABA rice. It said on wikipedia that brown rice is soaked until germination starts. I assumed that was the same as sprouting.
woollyprimate wrote:I thought I'd post this trick I discovered a couple years ago to get brown rice to cook quicker. I cook it like pasta. I put it in a large amount of water, and when it's done, I drain it. I figure this works b/c throughout the whole cooking time, each grain of rice is surrounded by boiling water. In the traditional method, as the rice cooks and absorbs the water, each grain is now surrounded by another grain of rice, instead of boiling water. It cooks in about 15 minutes. I've never timed it, but it's fast. I imagine any grain could be cooked that way. I don't know when the habit of putting in just the right amount of water so it would be all absorbed when the grain was done got started. It's neat, but takes longer, and sometimes I have to add more water b/c the rice isn't done, but the water's gone and the rice is sticking to the pan.
r-marie wrote:I started doing this with rice and oats and other grains a few months ago but for a different reason - it gets rid of most of the starch and therefore doesn't spike my blood sugar like rice cooked the traditional way. And I really like the taste much better.
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