Germinated brown rice is unpolished brown japonica (short-grain) rice that has been germinated (or sprouted) and then dried before being packaged and sold. This germination process is said to make the rice tastier than ordinary brown rice as well as make it more nutritious (germination increases levels of gamma-aminobutyric acid (GABA)). The rice has a softer texture than other brown rice, yet possesses the same benefits of any whole grain. In Japan germinated brown rice is called hatsuga genmai and marketed as a health food product. The basic ratio for cooking germinated brown rice is 1 part rice to 2 parts water (or broth for more flavor).

Makes 2 to 2 1/2 cups

• 1 cup germinated brown rice
• 2 cups water (or broth)
• Pinch salt (optional)

1. Rinse rice in cool water.
2. Combin rice and water in a heavy pot with a tight-fitting lid. Add a pinch of salt (optional). Bring to a boil, cover, reduce heat to low, and simmer gently until tender and all the water is absorbed, about 25 minutes. Remove from heat. Let stand, covered, for 10 minutes. Fluff and serve.