What is GABA Brown Rice? The Healthiest Setting on Your Cooker

The Mystery Button

If you own a high-end Zojirushi, Cuckoo, or Tiger rice cooker, you likely have a button labeled “GABA” or “GABA Brown.” It takes significantly longer than any other setting—often over 3 hours.

What is it doing for all that time? It is essentially hacking the biology of the rice grain.

What is GABA?

GABA stands for Gamma-Aminobutyric Acid. It is an amino acid that acts as an inhibitory neurotransmitter in the human brain. In simple terms, GABA blocks specific brain signals and decreases nervous system activity, helping to promote relaxation, reduce stress, and improve sleep.

For more on this topic, see our guide on Best Rice Cooker for Brown Rice & GABA 2026 - Top Picks.

How the Rice Cooker Makes It

Brown rice naturally contains a small amount of GABA. However, brown rice is a seed. When a seed believes it is about to sprout, it undergoes massive chemical changes to provide energy for the new plant. One of these changes is a massive increase in GABA levels—up to 150% more than un-sprouted brown rice.

For more on this topic, see our guide on What Does the Porridge Setting on Your Rice Cooker Actually Do?.

The “GABA Brown” setting on your rice cooker mimics the conditions of spring to trick the rice into germinating.

The Process:

1. Activation (Approx. 2 hours): The cooker holds the water at a precise temperature of 104°F (40°C). This warm environment signals the brown rice to begin the germination process, activating enzymes and multiplying the GABA content.
2. Cooking (Approx. 1 hour): Once the GABA is maximized (just before the rice actually sprouts a visible tail), the cooker brings the water to a boil and cooks the rice normally.

The Benefits of GABA Rice

Besides the increased amino acid profile, the germination process offers other significant benefits:

1. Better Texture: The long, warm soak softens the tough outer bran layer of the brown rice. The resulting rice is noticeably softer, fluffier, and easier to chew than standard brown rice.
2. Improved Digestion: Brown rice contains phytic acid, an “anti-nutrient” that binds to minerals like iron and zinc, preventing your body from absorbing them. The germination process breaks down phytic acid, making the rice much easier to digest and its nutrients more bioavailable.
3. Sweeter Flavor: The enzymes activated during germination break down some of the starches into simpler sugars, giving the rice a naturally sweeter, nuttier flavor.

Do You Need a Fancy Cooker to Make It?

No. You can make sprouted (GABA) brown rice at home without a special cooker, but it takes time.

1. Rinse brown rice and place it in a bowl.
2. Cover with warm water.
3. Let it sit at room temperature for 12-24 hours, changing the water every 6 hours to prevent fermentation.
4. Once you see tiny white nubs appearing at the end of the grains, it has sprouted.
5. Cook it in your standard rice cooker on the “Brown Rice” setting.

Recommended Rice Cookers

If you’re looking for a reliable rice cooker for this recipe, here are our tested picks:

• Zojirushi NS-ZCC10
• Cuckoo CR-0655F