This rejuvelac (grain-based fermented drink) is made with germinated brown rice and is easy to drink, since it doesn't have a strong taste.You can also use it to make homemade cheese or yogurt.Each morning, I transfer the fermented rejuvelac to a container and store it in the refrigerator, then fill the container with the germinated brown rice with water, and allow it to ferment.During the hot seasons, store in a cool place to prevent it from spoiling.After reusing the brown rice over 4 days, refresh with new rice grains. Recipe by Mille=miru

I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy!I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there.The guidelines for the proving process are also pretty lax and approximated.This results in a thick and heavy bread that leaves your stomach feeling satisfied.Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. Recipe by Hareka

I was about to make amazake in the rice cooker as usual, but I was using it for something else. So I thought that a yogurt maker (which keeps the temperature around 40°C) should work too. 13 hours later, I had sweet amazake.Check the capacity of your yogurt maker before preparing the ingredients.I recommend puréeing the amazake in a blender to make it creamy. Recipe by gh97923

I wanted to eat pilaf, so I made this.You could also boil it in a rice cooker.It's also yummy if you top it with tomato sauce, add omelet, or stuff it into a pie crust. Recipe by tiormoon

This can be used for things such as macrobiotic bread, living cultures yogurt and cheese.The yeast can be stored in the refrigerator for about 3 weeks. The yeast will smell like yogurt when it is made properly. Bubbles will form if you close the lid tightly, so cover it loosely.You can make bread, yogurt, and cheese using this yeast liquid. (Refer to other recipes.) Recipe by Mille=miru

Today, I made this for lunch for my number one sweetie, who caught a cold and stayed home from school. My kid really hates white rice okayu no matter how badly they are feeling, and will not eat it. (I'm the same way, though). In times like this, I tend to make this rice gruel instead. It is a simple dish that allows you to take in lots of nutrients, so it is nice.The amount of water you add should be adjusted depending on the water content of the veggies that you use. Please feel free to use whatever veggies you like. This is a macrobiotic recipe, so you can use the veggies without peeling them. I suggest using traditional non-salted miso to make this. Recipe by Yukiline

Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :)

One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji.Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge.The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil.In Step 1, I referred to miru-san'sfor how to germinate the rice.In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that. Recipe by Mikikimiki

Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle.It tastes just as good as classical Zongzi and with more nutritional value.

This is a mixture of short grain sweet and jasmine brown rices. With veggie bouillon and turmeric powder. Mixed witn green onions.

Readymade brown rice amazake is pretty expensive.I wanted to make sweet recipes that used amazake as a base, so I referred to various sources to come up with this recipe.My 1 year old son drinks it up enthusiastically, so I make it regularly.My rice cooker doesn't have a rice porridge making function, so I make this in a 2.5 liter capacity pressure cooker instead. It takes 30 minutes under pressure.The amounts indicated in this recipe are just right for a 3 rice cooker cup capacity cooker. If you have a bigger cooker, you can make a bigger batch. Recipe by Piyonofu

I wanted to try user Chako and Yuna's "Avocado & Hijiki Seaweed Macrobiotic Sandwich"using brown rice bread. I added tofu since it's my favorite bread ingredient, and the result was a chewy, elastic, and easy-to-eat bread.-When I placed the 150 g of tofu in a dish with it's packaged liquid, it weighed about 155 g. Keep that in mind when adding the water in Steps 5 and 6.-Feel free to divide it into however many portions you like, and shape them as you please. Recipe by Hiromuzu