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The equation changes when you wish to optimise for removal of arsenic from the rice. Essentially to do that you want to pre-soak the rice and then boil it in ex

The equation changes when you wish to optimise for removal of arsenic from the rice. Essentially to do that you want to pre-soak the rice and then boil it in excessive water, throwing it all away. It's tricky to get the rice cooked perfectly but it is possible. Different areas of growing have different arsenic levels, but it's very tricky to work out whether a batch of rice is likely to be high arsenic or not (we do both - try to source from a low arsenic region and cook the arsenic out).

mrob 3y ago
Not sure why this is downvoted. Rice bioaccumulates arsenic, and arsenic is a IARC Group 1 carcinogen with no known safe dose. Increased cancer risk has been observed even at very low doses: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3732405/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3732405/ Arsenic is found in rice in potentially risky quantities, e.g.: https://www.sciencedirect.com/science/article/pii/S0147651320304401 https://www.sciencedirect.com/science/article/pii/S014765132... It's possible to substantially reduce arsenic levels in rice using the correct cooking technique. This study found good results with a technique involving par-boiling in excess water, which is then discarded and the remainder of the cooking done using the standard absorption technique: https://www.sciencedirect.com/science/article/pii/S0048969720368728 https://www.sciencedirect.com/science/article/pii/S004896972... I personally follow this technique. I find the flavor is not noticeably different compared to pure absorption technique, and the texture is actually superior.