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james oommen's avatar

I read an article by journalist Bill Sardi which argues that cooking rice the regular method preserves the antinutrients like phytates which help sweep out the toxins like arsenic from the body. May be more studies are needed ?.

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Bette's avatar

I will look into the resistant starch part. This year I learned how to soak my rice 6-8 hours and discard (measuring) then cook with same amount of water added for half the time. You can half the time again by doing this in a pressure pot, also saving fuel.

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