Comment on 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 with fresh water.

• scytale@lemm.ee ⁨3⁩ ⁨weeks⁩ ago

  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.

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  • mox@lemmy.sdf.org ⁨3⁩ ⁨weeks⁩ ago

    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 rice and water to a boil together in the first place, 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 remove more arsenic.

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