Doing so eliminates the carcinogen in the rice.

There is a correct way to cook rice, according to a study published in the Scientific Journal macroenvironmental science. The practice ensures that impurities, especially arsenic, are cleaned out carcinogen that develop naturally in cereals in submerged farms.

According to researchers at the University of Sheffield, UK, the method removes up to 50% of the arsenic from brown rice and 74% of the stuff found in white rice.

The process the researchers used is two-stage and involves initially boiling water in a pot, adding the grains and letting them cook for 5 minutes. After that, it is necessary to shake off this water and wash the grains in running water.

Just then, simmer the rice until all the water is absorbed and is on point.

Additionally, the method, which is done for both brown and white rice, does not promote any loss of micronutrients in the process.

International alert

The finding is particularly important for consumers in the UK, where – according to a survey – half of the rice consumed contains a level of arsenic that exceeds the limit imposed by the European Commission.

On the other hand, this concern about arsenic should not keep consumers up at night. This is because, according to Anvisa, the cereal produced in the country has a permissible limit of arsenic: 0.3 mg per kilogram of food. This means that Brazilian rice is safe to consume.