Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom

This invention describes a way to make germinated brown rice that is easier to cook, has a better texture, and is safer from microbes. The process involves first lightly grinding brown rice to remove some of its outer skin, then soaking it in slightly acidic water at a controlled temperature to germinate it. Finally, the germinated rice is washed, sealed in packaging, and treated at high temperatures and pressures, followed by rapid cooling.