A tutorial step by step and pics...

Quoted:
This tutorial will describe how to make germinated brown rice (GBR). Why do you want to do this? Because it's healthier and better tasting (I think) than the regular version! I'll discuss some of the health benefits and ways of making it. Sprouted brown rice can also be called sprouted brown rice, GABA brown rice (for the amino acid GABA that is created during the sprouting), or hatsuga genmai in Japanese. I'm just getting started on this all, so as I learn more from trial and error I'll update this entry.

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Although people around the world have probably been eating GBR for thousands of years, what we now call GBR or GABA rice was 'discovered' in 2004, the United Nation's Year of Rice, as part of their research into rice. Since then it's become a health craze in some parts of the world, inspiring (predictably) many variants on automatic family-oriented GBR-making machines in Japan. Why not just buy a machine? GBR is made by soaking brown rice in warm water for up to three days. The rice machines that claim to have a GBR setting soak for two to three hours. Although this probably has some health benefit, most people seem to agree that it's not long enough to properly germinate the rice. Why don't they make the cycle longer? The water gets stinky ... we'll deal with that later. The rice is also sold by many companies around Japan now. I might go into the business too--it looks like they're making silly profits! They're charging 1000 to 2500 yen for a kilo of rice! One-cup versions on sale in America are about $3 a serving, also pretty expensive.
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from:
http://www.instructables.com/id/HOWTO-m ... rown-rice/