(1) Brew strong green tea. You won't be drinking it, so go ahead and oversteep it. This inhibits fermentation.
(2) Let the tea cool down below 100 degF. (This is how I got the first attempt wrong. Boiling tea, uh, somehow seems to hinder germination.)
(3) Put the tea and some brown rice in some reasonable vessel and keep it between 80 and 100 degF (I used 95) for around 16 hours (I used the mini-fridge I got when I was a feckless yuppie).
(4) Pour off the water, rinse the rice until it doesn't smell like oversteeped green tea at all. I filled and emptied the pot I had steeped it in 3 times.
(5) Cook at as you normally would (I cooked it in the rice cooker, ate a handful straight out of there which I quite enjoyed, and have been making fried rice with the rest), or allegedly you can eat it raw now (I didn't).
Failure to germinate just results in perfectly edible brown rice. Letting it ferment apparently stinks, though perhaps us beer fiends won't mind. The green-tea version definitely does not stink; I tasted nothing but rice, no noticeable tea residue at all.
Supposedly germination converts the starch into some more amino acids than you would otherwise get, including GABA.