Germinated brown rice is sometimes sold as GABA rice or under its Japanese name, hatsuga genmai. This form of brown rice has been sprouted, but it can be used in recipes just as you would regular brown rice. The sprouting process increases the content of gamma-aminobutyric acid, or GABA, an important neurotransmitter that affects your brain and other organs and muscle tone.
Rinse the rice and drain it before cooking. Add a ratio of 1 1/2 cups cold water to 1 cup of GABA rice in a pot. Bring the water and rice to a full boil, then reduce the heat to low, cover tightly and simmer for 35 minutes. You may use a rice cooker, but keep the lid closed for 10 minutes after the timer goes off to give the steam a chance to completely cook the rice and produce a softer texture. At the end of cooking, fluff the rice with a fork to separate the grains. Cooked GABA rice will keep for three to four days in the refrigerator.
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