But only about 20% of the arsenic.
If you want to significantly reduce the arsenic, it is apparently better to cook rice like pasta in a large amount of water, and then drain it (in a sieve / strainer)
If you want to significantly reduce the arsenic, it is apparently better to cook rice like pasta in a large amount of water, and then drain it (in a sieve / strainer)
Then I learned about the pasta method. It probably closed about 80% of the quality gap in my finished product.
The 'pasta method' is fine however, ignore people that whine about it. It's also rather easy to learn how to make paella and jollof and similar, which is a really nice way to cook with rice.
It feels like giving up on a challenge, but life is short and maybe mastering traditional rice cooking techniques isn't the best use of my time.
Last week I accidentally halved the amount of rice:water, and it turned out quite disgusting.
Having too much water in a rice cooker is indeed terrible for the end result, but only due to the nature of how a rice cooker operates… I’m sure if you treat it like pasta and take it off the pot after 10 minutes or so ( not waiting for the water to boil away) you’d get much better results.
Still not the same texture as traditionally cooked rice and my Asian wife doesn't care for the cooked-like-pasta rice herself, but I personally don't find it objectionable when I've had it.