Has anyone here ever prepared GBR? If so, can I get some advice on how to? After being soaked for 20 hours, will it cook like regular brown rice?
It cooks a bit faster since the tough outer bran layer has softened. I’ve tried it in my cheapo rice cooker and I adjust the water. Normally, for white rice I use two cups of water for one cup of rice. For regular brown rice I use two and a half to two and three quarters cups of water for one cup of brown rice. With GBR, I use the white rice ratio of 2:1. You’ll have to experiment with your cooker. If you don’t have a rice cooker, get one. Even the cheapest models are way better than stove top cooking.
Though this is probably a thread for Cafe Society (food & all) rather than a GQ… 
What is this stuff? How is it different, and why do I want to cook it?
-Butler
(foodie lite)
Sure, since it’s cooking-related I will move it to Cafe Society.
White rice starts out in life as brown rice. Think of a walnut. The meat inside would be the white rice while the complete nut including hull would be the brown rice. Not a perfect analogy, but close enough. The deal with germinating it is that the whole brown rice grain is like any other seed and it can be germinated which causes tons of reactions to take place inside the seed. Enzymes go up, vitamin profile changes, etc. Google for germinated brown rice and you’ll find plenty of information. IMHO it tastes better than plain brown rice and it has a less nutty texture. Give it a whirl, you might like it.
BTW, brown rice and the so-called wild rice aren’t the same thing. I’ve heard lots of people confuse the two.
If I need to soak it in warm water, do I need to keep the water warm, or does it not matter if it goes down to room tempature?
And also, should I use the water I used for soaking for cooking?
And also, does it make a difference if it’s long grain or short?
And finally, is there any truth to the claims that it has more GABA?