Children do love rice 🙂 softer – better :)))

It has been found that germinated grains in general have nutritional advantages. Germinated brown rice is brown rice that has been soaked for 4–20 hours in warm 40 °C (104 °F) water before cooking. This stimulates germination, which activates various enzymes in the rice.
Brown rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber.
These B vitamins tend to work hand-in-hand to pull energy from the foods you eat, while supporting brain processes and blood-cell formation. You’ll also get magnesium, phosphorus and a little calcium, to keep your bones strong; in addition to potassium and a minimal amount of sodium, for fluid balance and heart functions.*

Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.*

And if you face lack of meat by any reason, you can consume equivalent of complete protein combining grains with seeds, such as beans with rice or wheat with soy.**

*Wikipedia

**Food-Science: The Biochemistry of Food & Nutrition, June 1, 1997, by Kay Yockey Mehas