I just thought it would be fun to try:
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What’s it taste like? As opposed to unsprouted beans and rice
Not OP, but sprouted beans cook so much faster and are easier to digest (for myself at least).
It was much softer and a little sweeter than brown rice. Makes sense because I essentially malted it. I think I actually sprouted the rice a bit too long then cooked it with a bit too much water but it came out really good. It was aggressively plain though so the beans were highly spiced and the salsa was very hot
Interesting, I will have to try it
Good luck, I used the jar method.
How long do you sprout rice? How much water does it need in cups compared to normal rice 1:2?
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Thanks!
