Scientists have warned that millions of people may be putting their health at risk by cooking rice incorrectly. Traces of the poison arsenic, which can be found in rice due to toxins and pesticides in soil, may be removed through proper preparation methods.
Chronic exposure to arsenic has been linked to health issues including cancer, heart disease, and diabetes. The level at which arsenic is safe to consume has long been debated, with the EU setting new limits in 2016. However, experiments now suggest that soaking and cooking rice correctly is key to removing traces of the toxin.
The best method, according to researchers, is to soak rice overnight, rinse it thoroughly, and then cook it with five parts water to one part rice. The mixture should be brought to the boil and simmered on the lowest possible heat for 10-15 minutes, covered tightly with a lid.
In an experiment for the BBC programme Trust Me, I’m a Doctor, Professor Andy Meharg of Queens University Belfast found that cooking rice with five parts water to one part rice almost halved arsenic levels compared to using less water. Soaking rice overnight reduced levels by 80 per cent.
