Here is a article I found on the web. It can explain better than I can.
http://www.culturesforhealth.com/how-to-sprout-brown-rice
Brown rice is the lovely star of the health food community. It is naturally
gluten-free, a whole grain, and thought to be one of the “cleanest” starch
foods one can eat.
Unfortunately, like all whole grains, it contains anti-nutrients. These
anti-nutrients may be hard on the human body but they are put there for a
reason.
These anti-nutrients protect the rice seed from early germination and
destruction.
In order to neutralize these common anti-nutrients, which are found in all
types of grain, legume, and nut seeds, you have a few options. Some choose
to
ferment rice, and allow the lactic acid to break down many of the
anti-nutrients. Others prefer to soak the rice, which is a bit of a
half-step to the
sprouting method. The soaking of rice does not fully do the job of making
the rice easier to digest.
Sprouting, on the other hand, can aid in the release of the nutrients in the
grain as well as the neutralization of the anti-nutrients in the hull.
Sprouting
rice is fairly simple and can be done at home with equipment you probably
have on hand.
Choose any type of whole grain brown rice, from short- to long-grain or even
a sweet or sushi-type rice.
To Sprout:
list of 5 items
1. Rinse brown rice in a sieve and place in a glass jar or bowl. Adddouble
the volume of warm water, cover loosely with a towel to keep bugs out, and
set
aside in a warm area of the kitchen for about 12 hours.
2. Pour the rice back into the sieve and drain the soaking liquid. Rinse
well with fresh water, and shake off excess moisture.
3. At this point you can return the rice to the vessel you soaked it in,
cover it back up with water and repeat the draining-rinsing-soaking steps 2
to
3 times per day. Or, you can leave the rice in the sieve over a bowl, cover
loosely with a towel, and repeat the rinsing and draining process 2 to 3
times
per day.
4. After 1 to 2 days you will begin to see a very tiny sprout emerge from
the end of the grain of rice. This is the point at which you want to
“harvest”
your rice or cease the sprouting process. If the process continues and the
sprout grows further you may affect the flavor of the rice.
5. Use the rice right away or store it in the refrigerator, after letting it
drip dry, for several days. When cooking sprouted rice take into account
that
the amount of water needed will be less than usual because the grains have
already absorbed quite a bit of moisture. The cook time will also be
shorter.
list end
I just give it a over night soak for my purposes. And as the article states,
it cuts down of the cooking time and the amountof liquid used.
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