I have two questions involving arsenic and rice stemming from a new study:
Question #1: I've been following your recommendations to reduce arsenic when cooking rice. I came across a recent study shared in the article, "New way of cooking rice removes arsenic and retains mineral nutrients study shows' posed on the University of Sheffield, Institute for Sustainable Food website. Do you think this method is preferable to your previous recommendation?
https://www.sheffield.ac.uk/sustainable ... tudy-shows
A link to the actual study is included in the above article.
Question #2: On your site you discuss how to cook rice to reduce arsenic (https://jeffnovick.com/RD/Articles/Entr ... an_Do.html) And I was just a bit confused in the directions. In step #2 you wrote,:
Boil the rice in extra water similar as you would do with pasta. Use at least 5- 6 cups of water for every cup of rice. After boiling the rice for 30 minutes, drain the extra water, then return the rice to the pot and let sit for 10 minutes. This can remove at least 35-45% of any arsenic.
Did you actually mean BOIL the rice for 30 minutes itself before draining the water? I hadn't quite read this correctly. I've been bringing the rice to a boil and then simmering for 30 minutes before draining. Which is correct?
Thanks for all the work you do - it is very much appreciated!
EM