Culinarily and nutritionally, the arguments certainly fall in favor of this extra labor of love ― so soak your rice and grains. Consuming this rice helps quicker digestion and wards off ageing, bone related ailments and muscular pains. As an Indian, having grown up eating rice every day cooked by way of the draining method, I’ve personally always been horrified as to how other cultures simply throw rice and lentils out of a bag and into a pot, without so much as washing it. This can be done at room temperature for the entire time. Chennai, The key is to soak the rice overnight, experts say, and to not let all the water evaporate while cooking. There are as many ways to prep and cook rice as there are varieties of the grain and the cultures that eat it. Package instructions that say to simply mix with water, bring to a boil, and cook for about 30 minutes until tender are best ignored. Based on the quality and kind of rice, and depending on whether it is aged or not, the ideal soaking time could be anywhere from 15 minutes to 12 hours. In the second, with five parts of water to one part of rice, with the excess water washed off, levels of arsenic were almost halved. “It stops absorption of minerals and soaking [rice in water] removes the phytic acid. Arsenic is found in the ground water where rice is grown, naturally collected by the plant, and deposited in the grains as it matures. There’s no need to avoid eating rice, Sabherwal said. It separates the grains and allows for a more fluffy, less sticky rice. For plain rice, the boiling and draining method after soaking the rice is commonly acceptable. “Soaking speeds up the cooking process, the grain absorbs the water and the heat softens the grain,” Balakrishnan said., Soak rice overnight to reduce risk of heart diseases, cancer,,, Study reveals exercise regimen benefits physical, cognitive health,, Here’s what you should eat before, during and after a workout,, Explore these cycling routes around the country to beat the blues. Add water to this just enough to soak the rice. “The Manasollasa (an early 12th-century encyclopedic Sanskrit text) mentions that one of the ways in which rice achieves a soft yet open texture is by draining off the excess liquid when the rice is cooked al dente and keeping the rice covered for a while for the steam to finish the cooking process,” Saee Koranne Khandekar, author of the Marathi cuisine cookbook “Pangat,” told HuffPost. For the research, Andy Meharg from the university, tested three different ways of cooking rice. But since phytic acid is present in all rice, it is only the soaking of the rice that ensures its removal for optimum absorption of minerals by the body. Delhi, Mumbai, In India, you will find myriad varieties of rice, based on the terroir of the region, commonly cooked in a variety of methods: in pressure cookers, boiled in large pots of salted water like pasta, and drained or cooked with measured amounts of water per the absorption method. Lucknow, Patna, It really makes a big difference in texture and in taste. I soak and drain basmati and all imported rice for 2 hours in cold water prior to cooking. “Don’t avoid an entire food group. Those with zinc and iron deficiency need to be more careful about it.”. Jaipur, Sabherwal and Balakrishnan agree that the types of rice that deeply benefit in texture from a good soak are the heartier whole grain, brown, black and red rice, along with other unpolished grains. According to researchers from the Queens University Belfast in England, arsenic from the industrial toxins and pesticides in the soil contaminate the rice, which is endangering the health of millions of people, reports The Telegraph.