Arsenic in Rice: How to Decrease it
Below is an excerpt that I received from Dr. Ben Kim this morning. I thought it was good information to pass on. :)
A recent study funded by the UK Science and Technology Facilities Council indicates that replacing cooking water part way through the process of cooking rice decreases naturally occurring trace arsenic in brown rice by over 50 percent and in white rice by 74 percent.
For a simple outline on how to do this, please feel free to view my most recent blog post here:
Those who use a rice cooker can accomplish the same thing by beginning with a regular pot of boiling water and finishing off the cooking process with fresh water in a rice cooker.
For a look back at how I wash and prepare freshly steamed rice, feel free to view: