Basmati Rice
- Thread starter Sal
- Start date
The level of arsenic in rice varies greatly depending on where the rice is grown. White basmati rice from California, India, and Pakistan, and sushi rice from the United States have much lower arsenic levels than other types, and brown basmati rice from California, India, and Pakistan has about one third less arsenic than brown rice from other areas.
yum arsenic...gerry's article says for about an hour which is what I currently have been doing but then someone said it should be hours plural...
as for days, you'd best stick to waffles I think...lol ;-)
thanks gerry I like the idea of adding the salt before the water...I haven't been doing that but a small amount should be okay
Never soak
Never add salt
Take one measure of rice add two equal measures of water and put to boil, when rice comes to a full boil remove from heat stir thoroughly and lower heat to medium low now place covered rice on heat thereto cook to perfection usually less than 10 minutes.
From the link as posted and an indication of just how stupid that blogger is
Never add salt
Take one measure of rice add two equal measures of water and put to boil, when rice comes to a full boil remove from heat stir thoroughly and lower heat to medium low now place covered rice on heat thereto cook to perfection usually less than 10 minutes.
From the link as posted and an indication of just how stupid that blogger is
Basmati is not a brand-Tilda, Elephant, Lal Qilla, Royal, Zebra etc., etc. are all brands.
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