Ingredients:
Brown rice 3/4c (180milliliter), dried (or raw) malted rice (kome koji) 100 g (or 150 g if you want to make it sweeter.)
germinated brown rice in the market should be avoided
germinated brown rice in the market should be avoidedbecause it has an enzyme inhibitory action.Plant species have the power (abscisic acid) to interfere with the functions of enzymes. When germinated in water, its enzyme inhibitory effect is released. If you do not put it in water, it may become mineral deficient (iron deficiency anemia, etc.) because it interferes with the nutrient absorption of other foods due to enzyme inhibiting action; please let the brown rice germinate before you cook.Once the rice germinates, do not allow it to dry up. Once the rice dries up, its enzyme inhibitory action returns so it is suggested that you cook the germinated rice right after germination. If possible, avoid buying germinated brown rice available in the market because there is a big chance that the rice dries up after germination. Moreover, data show that the enzyme inhibiting action of rice is not removed thoroughly if soaked in water at low temperature. It is advisable that the water used in soaking the brown rice is at room temperature.
How to make:
- Germinating brown rice in water for 24 hours at room temperature. In the meantime, please change the water twice. (If you put it in the water from the morning, change the water once at night, then change the water again in the next morning. When the water is clear, start to cook the brown rice).
- Put the brown rice 3/4 c (180 milliliter) in the pot add 210-270ml of water and let it boil. When it starts to boil, turn off the stove. Leave it for one hour with the cover of the pot closed. This will allow it to steam. The amount of water can be changed to your preference.
- Cool the cooked brown rice to a temperature below 60 ° C （140 °F）, add malted rice(kome koji) and mix them. Keep them inside the rice cooker.
- Spread a cloth, net or towel over the open rice cooker. This is to avoid any dust particles from entering the rice. Keep the rice warm in warm mode of rice cooker for about 8 hours. Please stir occasionally to prevent the temperature from rising too much.
※ You can store this food in the refrigerator for a week or in the freezer for a month.
