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After you soak the rice, it’s important to drain and rinse the grains thoroughly with fresh water, says Meharg, and to cook them with fresh (and arsenic-free) water. Then, cook until tender—making sure the rice doesn’t boil dry—and rinse one last time with hot water before serving.
Soaking, sure, it's easy and no big deal. I'm sure it helps a lot and has minimal disruption to the cooking.
Leave extra water while cooking. Eh, won't that phuk up the texture? Not sure on that one.
Rinse it after cooking. Does anybody actually do this? Sounds like a recipe to limit arsenic by making your rice so disgusting you don't eat it.
I wish they showed how much was removed by each of these steps. While all these theoretically help, how large is the actual effect? I doubt the final rinse even does much since the arsenic should be in solution in the water and 99% would drain away if water is left. It would only be the small amount left on the rice exterior from that water, which should be minimal.
> After you soak the rice, it’s important to drain and rinse the grains thoroughly with fresh water, says Meharg, and to cook them with fresh (and arsenic-free) water. Then, cook until tender—making sure the rice doesn’t boil dry—and rinse one last time with hot water before serving.
Soaking, sure, it's easy and no big deal. I'm sure it helps a lot and has minimal disruption to the cooking.
Leave extra water while cooking. Eh, won't that phuk up the texture? Not sure on that one.
Rinse it after cooking. Does anybody actually do this? Sounds like a recipe to limit arsenic by making your rice so disgusting you don't eat it.
I wish they showed how much was removed by each of these steps. While all these theoretically help, how large is the actual effect? I doubt the final rinse even does much since the arsenic should be in solution in the water and 99% would drain away if water is left. It would only be the small amount left on the rice exterior from that water, which should be minimal.
Leave extra water while cooking. Eh, won't that phuk up the texture? Not sure on that one.
I saw some people say to put the rice back on very low heat for a bit after draining the excess cooking water and that kind of restores the texture. Dunno, I might try it with a cup of rice and see if it's edible or not.
>Leave extra water while cooking. Eh, won't that phuk up the texture? Not sure on that one.
I saw some people say to put the rice back on very low heat for a bit after draining the excess cooking water and that kind of restores the texture. Dunno, I might try it with a cup of rice and see if it's edible or not.
white rice is rather low in arsenic so most of them are fine, it's the brown rice with the hulls intact that soaks up a lot of the arsenic
white rice is rather low in arsenic so most of them are fine, it's the brown rice with the hulls intact that soaks up a lot of the arsenic
What if I want to add MORE arsenic?