Reduce rice toxins during cooking

Did you know that every Iranian annually consumes an average of 35 to 40 kg of rice?!

Since rice is an integral part of the Iranian family table, its safety is very important.

Rice may be damaged by various pests during cultivation and storage. So chemical pesticides are used to control this issue.

But sometimes inefficient spraying and the use of low-quality pesticides would cause large amounts of poison to remain in the product.

Unfortunately, sometimes expired pesticides or those that have been obsoleted by relevant organizations may be used to control the rice pests!

Consuming rice contaminated with pesticide residues can cause diseases such as kidney problems, infertility, autism, Alzheimer's, and cancer in the long term.

To reduce the amount of toxins remaining in rice during cooking, you can do the following:

First, wash the raw rice well, at least five or six times, changing the water each time, until the water becomes clear when you pour it for further washing.

Then, pour six cups of water for each cup of rice and let the rice soak overnight.

Throw away the water and add the rice to the pot of boiling water, and rins it after cooking.