What is the safest way to cook food
Cooking rice - two easy cooking methods
Water method or swelling method? When it comes to cooking rice, you have a choice. We show you step by step how to cook the rice in a light, grainy way and how much rice you should plan for per person.
- Cooking rice - the water method
- Cooking rice - the swelling method
- Cooking rice - the right measure
- Arsenic in rice - what does the Federal Institute for Risk Research recommend?
- Tip for real rice lovers
Cooking rice - the water method
Probably the safest way to cook rice is the water method. Nothing can get burned guaranteed. You can also use the water method to reduce potential arsenic levels. But: nutrients such as vitamins are lost when it is poured off.
- Bring 6 times the amount of water with 1-2 teaspoons of salt to a boil in a saucepan. Add rice and stir everything once. Bring to the boil again and cook without lid over medium heat for 15-45 minutes (see packaging), depending on the variety.
- Pour rice into a colander and drain well. If necessary, let it steam off briefly in the pot.
Cooking rice - the swelling method
The rice is only cooked in as much water as it is when it is boiled can absorb - so 1 part rice in 2 parts water. Since nothing is poured off, the seasoning and vital substances remain in the rice.
- Weigh out the rice and place in a not too small saucepan. Pour in twice the amount of lightly salted water or broth.
- Put the lid on and bring everything to the boil. Then simmer on a very low heat for 15-45 minutes (see packaging), depending on the variety, until the liquid is absorbed.
Cooking rice - the right measure
How much rice you need depends on whether it is intended as a side dish, main course or as a soup. All information relates to raw, uncooked rice.
- as a side dish: 60-80 g per person
- as a main course: 80-100 g per person
- as a soup: 20-30 g per person
Arsenic in rice - what does the Federal Institute for Risk Research recommend?
Rice is a valuable, nutritious food. When growing rice, however, depending on the variety and region, relevant amounts of arsenic can be accumulated in the plants, especially in the outer layers of the rice grains. As early as 2015, the food control authorities of the federal states determined that rice and products made from rice can contain relatively high amounts of arsenic, more precisely inorganic arsenic. Inorganic arsenic is carcinogenic to humans. Certain limit values have been in force since 2016, and manufacturers have to strictly control their products. If you want to further minimize the risk, you should follow the recommendations of the Federal Institute for Risk Research (BfR):
- Only eat rice, rice cakes, congee and Co. in moderation and alternate with other types of grain
- Alternate whole grain rice and milled rice
- Wash rice thoroughly before cooking
- Cook rice using the water method and discard the cooking water
You can find more information on the arsenic content in rice and rice products here on the BfR website >>
Tip for real rice lovers
The more you cook rice, the more it pays to consider buying a rice cooker. So nothing can go wrong and cooking rice is easy.
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