Store rice in an air-tight container in a cool, dry cupboard.
Shelf Life: A minimum of twelve months.
To prepare sprouted brown rice, first briefly rinse it under cold water, then put it in a pot with cold water (three cups of water to every two cups of rice). Bring the water to a boil, reduce the heat to low, cover and let simmer for forty minutes, being careful to not remove the pot lid. After forty minutes have elapsed, remove the pot from the heat, take off the lid, and fluff the rice with a fork before serving.
Sprouted brown rice can be served in most dishes that call for normal brown rice. It is good in burritos with beans & salsa, tossed with sautéed vegetables & fresh herbs, mixed with pesto or made into rice pilaf.