(STUDY FINDS) -- SHEFFIELD, United Kingdom — Rice is eaten all over the world in all different ways. No matter if your rice is white or brown, it has one thing in common, and that’s arsenic. Now, researchers from the University of Sheffield say a new and simple way of cooking rice can remove this cancer-causing substance while retaining the nutrients which make this food so good.
A team from the school’s Institute for Sustainable Food discovered the “parboiling with absorption method” (PBA) can cut down over half the naturally occurring arsenic in brown rice and 74 percent in white rice. More importantly, this home-friendly kitchen hack saves the micronutrients rice contains.
The PBA method first parboils rice in pre-boiled water for five minutes. The water is then drained and fresh water is poured into the pot. From there, the rice is cooked normally at lower heat until the water is all absorbed.
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