Cooking (Brown) Rice

Ever since the recent reports about arsenic in rice, I’ve changed how I cook brown rice.

I generally cook 1 cup dry at a time to go with most of my meals that serve with rice.  I start by rinsing the rice under water in a metal sieve/colander.  Then I put in a saucepan with a lot of water.  (I used to cook with just 2 cups of water and allow all the water to be absorbed, but then you also are keeping all of the arsenic!)  Cook about 40 minutes, or until tender.  (Lid can be on or off, but on will make sure the water doesn’t evaporate!) Pour back into a metal colander to drain.  Pour the rice (without any water) back into the pan (with heat off) and cover for at least 10 minutes.


13 thoughts on “Cooking (Brown) Rice

  1. Cindy

    I had heard about this (the arsenic levels, not this technique). Consumer Reports just did a big article on it last month and talked about which rices are best and which ones to avoid.

  2. Julie

    So are you putting just the rice back in the pan with no more water? And does it just sit there or do you turn the heat on? I would love to know if this completely takes out the arsenic, we’re having trouble reducing our rice intake. Thanks for the tip!

    1. jessica37 Post author

      Thanks for the questions – I modified the instructions to make it more clear. No water and no heat at the end.
      I don’t think it takes all of the arsenic away, but greatly reduces it. It’s what various natural foods groups have recommended as a way to reduce exposure.

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