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YSK rice commonly contains arsenic, but most of it can be removed by boiling in water (4:1 ratio) for 5 minutes, and discarding that water before starting the regular cook cycle.

Why you should know:

Arsenic is a carcinogen and has various other negative health effects; enough to warrant exposure limits in various jurisdictions. A five minute boil-and-discard step before cooking is a simple way to reduce your exposure, especially if you eat a lot of rice.

Details are in the study, linked in the title of this post. Here’s a diagram from the abstract:

https://lemmy.sdf.org/pictrs/image/2967f12c-7299-442a-a40d-a4925e404a5f.png

ImplyingImplications ,

Oh boy, someone better go back and tell all of Asia for the last 10,000 years

skullgiver ,
@skullgiver@popplesburger.hilciferous.nl avatar

Neither the rice species nor the way it is prepared is the same as it was 10000 years ago. India has been producing spices for millenia but the massive amounts of arsenic, cadmium, and lead found in spices sold on the Indian market (and sometimes in Indian exports) is still a recent development.

The world is moving towards a focus on mass production through industrialisation on a record scale. This has an impact on things like the natural water sources, which is where most arsenic in rice is coming from.

Europe has limits on the amount of arsenic in rice, but I’ve never seen a lack of rice varieties in my supermarkets. You can have rice without huge amounts of arsenic, that’s not a weird thing to ask for.

explore_broaden ,

This is a growing problem due to climate change (higher temperatures seem to increase arsenic uptake) and pollutants, so this doesn’t make any sense.

wallybeavis ,

The microplastics in my body laugh at arsenic’s petty attempt on my life!

https://media0.giphy.com/media/v1.Y2lkPTc5MGI3NjExdDlpbzd5cXZ2cTEzd3g3MDNyejRsbnNma3Vqc3YwcWVyenh3eWJpbCZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/l1AvALOphoaWbxeRa/giphy.webp

lightnsfw ,

How much arsenic water would you need to distill down to get a useful amount of arsenic?

Brunbrun6766 ,
@Brunbrun6766@lemmy.world avatar

Asking, for science

lightnsfw ,

Of course.

scytale ,

It takes 40 mins to fully cook brown rice plus the 5-8 mins it takes for it to boil. This will add 15-20 mins more to overall cooking. As someone who eats rice almost everyday, I’ll probably want to start doing this, but man that’s a lot more time and water wasted 😞

mox OP , (edited )

This will add 15-20 mins more to overall cooking.

Are you counting 5-8 minutes to heat water + 5 minutes parboiling the rice + 5-8 minutes to heat fresh water? If so, you’re double-counting one of those steps, because you already have to heat water when cooking rice. Using your figures, the overall cooking time would only increase by 10-13 minutes.

You could reduce that to ~5 minutes by heating your cooking water during the parboil step, rather than after, so it’s ready to go when the parboil is done. In a kettle or second pan, for example.

You could further reduce it to <1 minute (the time it takes to replace the parboil water) by taking 5 minutes off the cooking time, since the newly added 5 minute parboil is cooking.

I hope the fediverse doesn’t cook meals one step at a time. That would take ages. :)

scytale ,

I’m asian and grew up in Asia cooking rice without a rice cooker. This is how we do it:

  • 1:2 rice to water ratio
  • Wash rice
  • Put rice and water in a sauce pan(?) or whataver you call that pan with deep sides.
  • Turn on stove to high heat until water boils (This is the initial 5-8 mins)
  • Once boiling, turn down heat to low and simmer for 40 mins (for brown rice. White rice is 20-25, broken rice is 12-15)

If I was to boil the rice for 5 mins and throw the water out, that means I need to boil water first (5-8 mins), throw in the rice and wait 5 minutes, then throw out the water. Only then will I do the above steps. The fresh water needs to boil again (5-8 mins) before I simmer for 40 mins.

Good point on heating the new batch of water while doing the initial boil. I can’t say I’ve ever cooked rice by throwing it into already boiling water though, so we’ll see how it turns out.

mox OP ,

I can’t say I’ve ever cooked rice by throwing it into already boiling water though,

Do you mean when replacing the parboil water? At that point, the rice would already have been brought to a boil gradually. Discarding the parboil water and pouring in fresh boiling water wouldn’t be like throwing dry rice into a boiling saucepan.

Or are you thinking of changing your process, by no longer bringing the water to a boil with the rice already in it, but instead waiting to add the rice until after the parboil water has reached a full boil? I realize that’s what the infographic shows, but I don’t think it’s necessary to do it that way. If anything, I would expect your way (bring rice & water to a boil together) to pull out more arsenic.

Kintarian ,

Scientists of discovered that saliva causes stomach cancer but only when swallowed in small amounts over a long period of time.

vext01 ,
@vext01@lemmy.sdf.org avatar

And bananas are radioactive. Best leave them a few halflives before scraping the mouldy gunky remains from your fruit bowl.

AmbiguousProps ,

Give me the arsenic because there is no way I’m overcooking my rice to remove it

explore_broaden , (edited )

This is not suggesting the rice be overcooked, just cooked using a different process.

mox OP ,

deleted_by_author

    •
    explore_broaden ,

    Yes, thank you for the correction. I edited it.

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