Germinated brown rice

Germinated brown rice

Germinated brown rice (Japanese: 発芽玄米 (hatsuga genmai), Korean: 발아현미 (hangul), 發芽玄米 (hanja), Pala hyeonmi) is unpolished brown rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as γ-aminobutyric acid (GABA). The rice is used in Japanese cuisine & Korean cuisine.

Germinated brown rice has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice, and is marketed as a health food product.

Germinated brown rice is produced by soaking washed brown rice in warm water of approximately 32 °C (90 °F) to 34 °C (93 °F) for 1 to 2 days.

See also

• brown rice

External links

• Germinated brown rice and rice breadFAO International Year of Rice conference in 2004
• Marketing of Value-Added Rice Products in Japan: Germinated Brown Rice and Rice Bread
• Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? March 31, 2010

Varieties of rice Ambemohar Arborio Aromatic rice Basmati Bhutanese red rice Black rice Bora saul Brown rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Flattened rice Glutinous rice Golden rice Germinated brown rice Hybrid rice Japanese rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara New Rice for Africa Nishiki rice Parboiled rice Patna rice Perennial rice Pokkali Ponni Rice Pusa 1121 Rice Red rice Red Cargo Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Weedy rice Wehani White rice Yamada Nishiki