Cooking rice by repeatedly flushing it through with fresh hot water
can remove much of the grain’s stored arsenic, researchers have found — a
tip that could lessen levels of the toxic substance in one of the
world’s most popular foods.
Billions of people
eat rice daily, but it contributes more arsenic to the human diet than
any other food. Conventionally grown in flooded paddies, rice takes up more arsenic
(which occurs naturally in water and soil as part of an inorganic
compound) than do other grains. High levels of arsenic in food have been
linked to different types of cancer, and other health problems.
Meharg, a plant and soil scientist at Queen’s University Belfast, UK,
wondered whether cooking the grain in a different way might help to
lessen the health risk. The standard method for making rice — boiling it
in a pot until it soaks up all the liquid — binds into place any
arsenic contained in the rice and the cooking water.
i followed the recipe from this blog post called Ricecooker Tatin Cake (it’s the third one down) and i’m not going to repost the recipe here, but i’m going to talk about some potential variations.
rice cookers are pretty great, and you can get one that works perfectly well for around $20 USD at Target. i will be living in a college dorm next year, and i know that not all dorms allow them, but mine allows rice cookers, so i’m going to have one then. this recipe calls for you to cut up the apples and cook them in a pan on the stove, which would be a problem if your dorm doesn’t have a kitchen (mine doesn’t). it might also be a problem if you don’t have the spoons to cut up fruit or stand over the stove, or if you don’t have the time.
what i’m planning to do next year is use things like canned apple pie filling and other canned fruits. i’m sure peaches would work well, or pineapples. anything sliced or cubed and soaked in juice (or better yet, syrup) would be perfect, in fact! plus, if you want, you can add some spices (for this, i added cinnamon sugar and nutmeg; i could’ve done without the nutmeg but my mom wanted it) to make it more interesting or to suit your tastes. you could also just make the cake part without the fruit, and that’d still be good!
anyway, i thought this was absolutely brilliant. it only took about 10 minutes from when i put the fruit and batter into the rice cooker to when it turned to the “warm” function (i’m using a two-function rice cooker), and when i tested it with a skewer it was totally cooked! another 20 minutes for it to cool and then we sliced it up and served it and it was quite yummy! so that’s half an hour, plus the amount of time to cook the fruit on the stove and stir up the batter–and if you’re using canned fruit or skipping the fruit, then it’s really just the batter. so yeah, a tasty and uncommon cake in around 40 minutes! :D
Hey, I’ve spent the past week working on an SU MV!! I really love the series and wanted to create a video encapsulating what I love about it! This took a long time to make but I’m really happy with how the end result turned out!
The song is called Nami no Yukusaki by THE RiCECOOKERS