Rice: Soak 12-18 hours, sprout 1.0+ days.
Method: cloth or jar. Before root appears, rice can be eaten but difficult: bland, chewy, *very* filling. Once root appears, rice sprout is very good and tender.
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Rice produces a bulging germ or a tiny sprout - but cooks up more quickly and has greater nutritional benefit (like all sprouts - yes, even when cooked sprouts are way nutritious) and it is sweeter!
Brown Rice must be cooked (1 part water:1 part rice, for 15 minutes) - it just is not tender enough to eat as a raw sprout (for most people).
Red Thai is perhaps the best sprouting rice we've ever seen. It has a wonderful flavor and is very similar to Wehani in appearance.
Wild Rice is all together different. It is too long a grain to survive intact through all the shipping it encounters; between the farmer and you, but though it has a higher percentage of broken seeds than other seeds we sell, it soaks up water readily and - to us - is the most edible of raw sprouted rices.
