In a message dated 10/24/02 6:22:00 PM, T & H writes:
My family is new to raw eating, we started it because my husband was dying. That was a year ago. He has been mostly raw, and it has saved his life. In your recipe book, it talks about sprouting rice and other grains. I went to the co-op and got the best rice I could, and it won't sprout. When I asked them about it no-one seems to know what kind does sprout. I want to set up a little part in my kitchen and have things sprouting all the time. Please let me know how I find the grain you use to sprout, and any ideas for setting up a sprouting place. Thanks, I'm so grateful for the help you have given to us without you even knowing.
T & H
Dear T & H,
Your message made me happy and sad at the same time. Sad to hear about your husband's poor health and almost dying, but Happy to hear that he is on the mend. If I have been able to help guide you in some way – that makes me happy too.
God Bless you and your family with long happy life and abundant health.
Most kinds of rice will sprout. When you are new to sprouting, I suggest starting out with something that is much easier to sprout than rice. I only learned how to sprout rice by accident. I discovered that rice, in order to sprout, needs a little heat. You have to put it in a place where it will receive a little heat. Not strong heat, but just a very warm place which encourages it to sprout. Also you need to soak it first for 24 to 36 hours, changing the water once or twice. And also very important, get your seeds for sprouting from a very fresh source. Try to get and use the rice within a year of its harvest. Usually seeds and grains purchased at a coop, at least here in NY, do sprout. The coop here has heavy traffic so things move in and out pretty fast. They don't sit around getting old.
In order to gain some confidence in your sprouting abilities, start with mung beans or lentils. These are very, very easy to sprout and once you gain experience there, then move on to the more difficult rice. If I am sprouting rice to make rice crackers, then almost any brown rice will do. If I am sprouting rice to eat in a main course dish, I use what is called Sweet Brown Rice. It is a certain variety of rice that, when sprouted, becomes nutty and chewy. You do have to chew it well. It does not resemble the texture of cooked brown rice at all. I have not had any luck using the other types of brown rice in main course dishes. They will sprout but remain hard, like tiny rocks.
The SunOrganic Farm (see Source Index of my book) also sells very fresh seeds, legumes and grains for sprouting.
For your sprouting area, you can just use a counter or you can get an open shelf cabinet, it really depends on the kitchen space available. Sometimes my sprouting gets out of hand and it extends out from my kitchen onto a sideboard that I have in my living room.
Sprouts will sprout almost anyplace and anytime. They are alive, they are conscious and they respond to a little loving care. There is no such thing as a "green thumb", only attention to the basics and a gentle loving attitude.
With blessings and peace,