this post was submitted on 22 Feb 2024
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I think that's mostly to wash the excess starches off of the rice.
it does leech out (some) arsenic though.
https://www.sheffield.ac.uk/sustainable-food/news/new-way-cooking-rice-removes-arsenic-and-retains-mineral-nutrients-study-shows
“ The PBA method involves parboiling the rice in pre-boiled water for five minutes before draining and refreshing the water, then cooking it on a lower heat to absorb all the water.”
This was the only information provided about the method in the article. I do the same thing with quinoa to make it less bitter, guess I’ll start doing it with rice too.