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humm...i guess people doing this only in japan...(i live in michigan)? i wanted know more about it and wanted to hear if anyone experienced it before...
brown rice seems huge in japan, people who eats raw food eats uncooked sprouted brown rice which i don't see it much here in US.
anyways, my brown rice(sprouted and cooked in a stone rice cooker, keeping warm in a dehydrator) is day 4 now and has a little of natto(fermented soybeans) smell and color is getting darker.
tast fine like a normal rice but does feel easy to digest, not heavy after eats.
keep experimenting and see what my body says..!!!