I cook rice the same way I cook pasta. I’ve been doing it for a year, not because I knew there was any arsenic in my rice – but because I am basically a lazy person! I don’t like bothering to measure, and I don’t like burning rice on the bottom of the pot. I put more water than required in the pot, set a timer, then scoop out (or drain) the finished product. Here are my tools.
I use a mesh colander to rinse and/or to drain my rice:
Or I use a simple mesh spoon to scoop cooked rice out of the pot of water:
From the article linked at the bottom of this post you will learn:
Where the arsenic is high and low
- Basmati rice contains lower levels than other rice.
- Brown rice usually contains more arsenic than white rice (because of the husk).
- Growing rice organically doesn’t make a difference to levels.
- Rice cakes and crackers can contain levels higher than in cooked rice.
- The levels of arsenic found in rice milk far exceed the amounts that would be allowed in drinking water.
How to cook rice to remove the most arsenic
- Soak your rice overnight – this opens up the grain and allows the arsenic to escape.
- Drain the rice and rinse thoroughly with fresh water.
- For every part rice add 5 to 10 parts water and cook until the rice is tender – do not allow it to boil dry.
- Drain the rice and rinse again with hot water to get rid of the last of the cooking water.