Following the most recent research learn how to effectively remove the most arsenic from your rice while retaining the most nutrients.
Have you been wondering how to effectively remove arsenic from rice when cooking, while still retaining all the nutrients?
There have been many methods recommended over the years and across different cultures, but a study was just published explaining the most effective method. I have created a separate post summarizing the study itself and detailing this method which is termed parboiled and absorbed (PBA). To not be redundant, please follow this link to read that post:
The method is simple, but takes a few more minutes and more hands on time at the beginning. You can use this method with any type of rice, but please be aware that cook times may vary slightly depending on if you’re using stovetop, rice cooker, or crock pot, and the rice you’re using. No matter what rice you use, you’ll want to follow the instructions found below in the instructions.
Measurements (continue down for detailed instructions)
4 cups water for every 1 cup rice (you’ll be discarding this water).
After removing arsenic water you’ll add another 2 cups water for that 1 cup rice.
- Half batch would be 2 cups water for ½ cup rice (discard water). Then 1 cup water for that ½ cup rice.
How to Remove Arsenic from Rice (all rice types)
- 1 cups uncooked rice (any type of rice)
- 6 cups water, divided (4 cups first round, 2 cups second)
- Please be aware that cook times vary depending on the temperature you set your stove, whether or not you use a rice cooker or crock pot, and the type of rice you use. General guidelines are the same for all the above.
- Following instructions from recent study: heat a medium-large pot on medium heat and bring 4 cups of water to a boil. This will take about 18 minutes.
- Add 1 cup uncooked rice (white, brown, basmati) and boil for 5 minutes covered (lowering heat slightly if needed).
- Keeping burner on, remove pot from stove and discard arsenic water by pouring rice and water into a strainer.
- Return rice to pot with 2 cups fresh water. Decrease heat to low-medium and cook for about 10 minutes or until the rice gets back up to temperature and reaches a simmer. Decrease heat to low and continue cooking until all the water is absorbed ( about 10-12 minutes). Because this method does make the rice softer, I like to remove the lid at this time with the heat turned off and let it sit for a bit to allow more moisture to escape.
- Enjoy your rice with less arsenic and retained nutrients!