Making GABA Brown Rice

I eat brown rice several times a week but have never invested in a rice cooker. Looking into the very nice Zojirushis, I noticed some have a GABA brown rice setting which holds the rice at 104f for 2 hours. Doing a little more research into this, most folks seem to say 2 hours isn't nearly enough.

Today, I started my first experiment in using Joule to make GABA rice. Before work, I put water and rice (2:1) in a mason jar and put that into a pot at 104F. I will hold it there for 10 hours and then cook the rice tonight. Anyone else use SV to make GABA rice? Anyone have any other info on GABA rice or any tips for cooking it or how much to reduce time/water after the soaking period?

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Martin_411586

I can't help you with how to cook germinated brown rice. But on a tangent: what's known about the actual absorption of GABA from food as a useful and biologically active nutrient? I'm not sure it even crosses the blood-brain barrier, come to think of it. Have you looked into this?

Caleb_107088

Opening up the jar revealed a slightly cheesy smell, not unlike overnight oats. I ended up cooking the rice 1:1 (water:rice) where I normally do 1.5:1 (water:rice). The rice seemed to cook up almost identically to "unsoaked" rice with only a slight visual difference of a tail sprouting on each of the grains. Not sure if I felt there was a big difference flavor wise, maybe slightly "creamier" in flavor. I need to do more research to see if the time/effort is worth it for final result.

Caleb_107088

Great question, I was also wondering if the amount of GABA in the rice is even enough to have a noticeable effect. Yesterday was about experimenting to understand the workflow and if there was any difference in taste. I need to read some of the scientific literature and decide whether this is worth time/effort or is more of a marketing gimmick from the rice cooker companies. Below are two papers I found in a preliminary search.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551059/

https://docs.google.com/viewer?url=http%3A%2F%2Fwww.ajofai.info%2FAbstract%2FInfluence%2520of%2520germination%2520time%2520on%2520the%2520gaba%2520content%2520and%2520physical%2520properties%2520of%2520germinated%2520brown%2520rice.pdf

Martin_411586

Interesting.
More preliminary stuff: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4594160/

Patti_1137863

Have you made any new discoveries re: GABA brown rice and/or its preparation via sous-vide since the last post several years ago? Thanks!