Heard about heavy metals and arsenic in rice?
I found a US Food Standards Agency site; it was informative and included a map, showing highest contaminated areas. As cotton wasn't a food source, the farmers in those days were indiscriminate.
Where do these cancerous elements finish? The grain The site advised only to buy basmati and to *avoid black
and brown rice*, as they are more carcinogenic.
The advised to only buy US basmati rice from California and/or Pakistan. They included India, but having probed further, I found China and India also have carcinogenic basmati.
Then came the cooking advice, which I'll pass on, despite risking indignant responses.
(Sigh) Fill a large pan with water; agitate the grains.
When the water is milky, pop rice into sieve.
Wash out pan add rice and repeat process.
For the third time, wash out pan, add rice and sufficient water so each grain dances when boiled.
I think I'll learn how to cook Bobotie. I bet one of you well-travelled posters will have cooked or eaten it in South Africa.
Anyone else flummoxed by the news? For us, it's been an unpleasant revelation*
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