Sprouting Black Rice
I have a friend from Japan (20 years in the US and a very talented nurse) who asked me some questions that I do not know the answer to, that I thought you guys might know.
Japanese Wild Black Rice is different from US Wild Black Rice?
My understanding is that US Wild Black Rice, is not actually rice, per se, but I couldn't tell you what it is (but maybe somebody here does know).
By that, I mean the grain that the Native Americans (my people) thrash into their canoes from the lake and creek shorelines, particularly in the up north of the US, Wisconsin or thereabouts.
I think the Wild Black Rice that my Japanese friend is referring to (which I'm not familiar with), is probably a true rice and not the Wild Black Rice here in the US. Does anyone know?
Can either be expected to be sprouted?
Further; in the processing of raw rice (of any kind), the husk is thrashed and results in 'brown rice', I think. White rice is 'polished', much as 'pearled' barley would be?
As such, white rice (or anything polished or pearled) probably wouldn't be able to be sprouted, whereas brown rice (or Wild Black Rice of either sort), probably could be (I'm only guessing)?
I have promised some form of sprouted rice bread (which I find intrigueing) and am just at a loss as to what I should do. Of course, I don't want to re-invent the wheel, so I'm asking your advice.
Thanks in advance