4 ms·
Original research has much better information: http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0131608 http://journals.plos.org/plosone/articl
by DanielStraight 11y ago
Original research has much better information:
http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0131608 http://journals.plos.org/plosone/article?id=10.1371/journal....
For example, the far simpler method of soaking and then just using more water and draining the rice.
> Traditional S.E. Asian methods of rice cooking involved extensive rinsing of the uncooked grain followed by cooking the rice in a large excess of water and discarding that water on cessation of cooking and this was found to reduce Asi content of food by up to 45% [10] and 57% [8] when Asi free water was used.
- yarrel 11y agoOh that's how I cook it. I prefer the texture, I didn't realise it had any other benefits.
- anishkothari 11y agoI was taught to wash rice 3 times and to soak before cooking, especially for longer-grain rice as it softens the rice.
- meric 11y agoI wonder if we'd be here if our ancestors cooked rice in a way that did not reduce the arsenic content.
- venomsnake 11y agoProbably. The human body is mightily adaptable.
- ValentineC 11y agoI've always thought that washing rice removed some of the starch which caused it to become sticky. Guess there was a side benefit to all that!
- Dolores12 11y agoBy washing rice you remove starch dust. And starch is what makes rice sticky.
- mikekchar 11y agoWashing rice, at least in Japan, is probably a bit different than most people imagine. You first add water to your rice and stir it around. Then you discard the water. Next, using the palm of your hand you grind the rice in a circular motion. You have to press quite hard because you are trying to polish the rice and remove any oxidized bran from the outside of each kernel. This both improves the texture and flavour of the rice. Finally, you fill up the bowl with water, stir and dispose of the cloudy water. Repeat rinsing until the water is no longer cloudy. The whole process takes about 5 minutes and a good 5-6 times the volume of rice in water.