Is Consumer Reports really correct about 6 parts water to 1 part rice?

Josh
  • Is Consumer Reports really correct about 6 parts water to 1 part rice? Josh

    There's been a number of news reports recently about possible high concentrations of inorganic arsenic in rice. I heard that Consumer Reports says to cook 1 part rice in 6 parts water to minimise risk:

    "We say to use about 6 parts water to 1 part rice," says Michael Hansen, a senior staff scientist at Consumer Reports. "And then drain off the water after it's done."

    What!?!? Are they cooking rice soup? The only way I see that helping to reduce arsenic consumption would be to make the worst tasting rice ever so you don't want to eat it!

    For years I have always thoroughly rinsed my rice and let it dry for about 10-15 minutes, brought water to a boil in a small saucepan (just under 2 parts water for 1 part rice) and then added the rice, covered, and cooked on low heat for 20 minutes. After the 20 minutes I don't drain anything, I just server the rice. It's always perfectly cooked.

    Is Consumer Reports really correct about 6 parts water to 1 part rice!? Would the rice be any good cooked with that much water? If so, would I need to do anything differently?

  • I am accustomed to the boil-and-drain method of cooking rice. If you like your rice very soft/mushy, you can even cook rice 3.5:1 and wait until all water has evaporated on moderate-to-low heat (this is how my grandma always does it). The texture is different from the aldente 2:1 rice common in the USA, but I think the preference is a matter of habit.

    It is perfectly possible to boil and then drain rice, although 6:1 is an uncommonly high ratio of water to rice. Obviously, Consumer Reports are more concerned with leeching contaminants out of the rice than with culinary aspects such as convenience and taste. Still, the rice cooking method exists, and there is no culinary objection against it except that some people don't like the resulting soft texture.

    The boil-and-drain method (actually simmer-and-drain) is often combined with first frying the rice in oil until translucent, as for pilaf, but it is not technically required. You can just simmer in salted water until it has reached the desired consistency (depending on the type of rice you used, it will be somewhere on the spectrum between soft separate grains and a sticky soft mass where you have trouble separating the grains), then remove from the heat and drain. Add your aroma after the draining, as you don't want to throw it out with the water.

Related questions and answers
  • ' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than... to low-starch potatoes that don't fall apart when cooked. Sometimes called roasting potatoes (US). New potatoes behave like waxy potatoes, even if they come from a variety used for baking. Mealy... on region and social class). Pudding is always a cooked item, while dessert may be fresh fruit or other non-cooked item. pudding (US) is roughly equiv. to custard (UK) jello (US; brand name issues

  • A NY Times article says it's a waste: After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils. But How to Cook Everything says it's a good idea: There is a myth that olive oil is not good for frying; on the contrary, it adds a delicious flavor to many savory fried foods. OMG which one is it?

  • My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I.../green garlic. There are a couple of of question here about cooked / old garlic and onions turning green, but they have the same information as the other pages. The few mentions of safety that I can find only go so far as to say that “it’s safe”—we assumed as much when we didn’t die after eating some last time—but they do not give any sort of explanation or proof to that effect. Chemical reactions

  • 1 hour into the rising stage, preheat your oven to 450F My oven has only 250 Celsius maximum setting, so I preheated for 15 minutes on that temperature without a stone. My dough did NOT rise during... have covered here with what? I baked for 20 minutes at first. The dough surface was hard and the internal of the bread was NOT cooked. I baked for another 10 minutes and the bread crust got hardest... flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water Do

  • haven't really tested the limits of this thing, and I figured, if I was able to strain it through the sieve (with much mashing, I might add) then it would be whippable. So I already know, superficially... a lot of trouble actually puréeing the mixture; using a blender, I found that the mixture didn't really move around much, so I had to keep scraping it back into the center so that it would hit the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any

  • Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain flour (maida) Method 2. Add just enough water to the flour mixture and knead into a hard dough. How hard should the dough be so that the resultants biscuits are chewy NOT HARD? Why can't pure Wheat flour replace Maida since the recipe asks for a hard dough? http://goodethnicveggiedelights.blogspot.in/2011/05/mathri-traditional-indian-namkeen.html Recipe Ingredients * Semolina (suji) - 1/3 cup Above recipe asks

  • Possible Duplicate: Rubbing eggplants in salt I've heard that salting an eggplant (aubergine) before cooking/frying it is necessary not only to reduce the amount of liquid in the result but also to rid the eggplant of some bitterness. I see, online, some support for the claim that the taste of salt removes bitterness, but that would not require pre-salting: one could simply add salt to the dish. And that same Web page also says eggplants on the market generally lack bitterness anyway. On the other hand, various other Web pages (example) matter-of-factly describe pre-salting

  • cooking for 8 to 10 minutes at 180°C. (Presumably fairy cakes, being smaller, cook through more quickly.) So far, so good. The only trouble is... the cooking times seem to be miles off. I tried cooking a large sponge. After 20 minutes, I pulled the tray out of the oven to take a look. The surface was dry, but given the way the whole cake was rippling, it was clearly just a thin skin over a fully liquid centre. The cake was actually cooked after a about 1 hour and 20 minutes. In other words, it took about 4 times longer to cook than the recipe says. Similarly, when I made fairy cakes

  • I have 794g of Shoulder Lamb. It is boned (can you buy it with a bone in??). How long should I cook it for? I have Delia's Complete Cooking Course, which suggests cooking for 30 minutes at 230C plus 30 degrees at 180C per pound (450G); about 1hr 20 minutes. Delia Online just says 30 minutes per pound at 190C. Which would people recommend? I'm planning on adding garlic and rosemary to the meat, and making an onion and rosemary sauce.

Data information