Any thoughts on using dedicated rice cookers for other grains? Any issues encountered? Our kitchen has been making more barley and faro. We have almost abandoned brown rice due to arsenic concerns. Of course, we may be overly fearful regarding arsenic, but I must say that for many situations calling for rice, I prefer barley. As we swelter on in Texas summer, I think ahead, wistfully, a few months and think of braised short ribs over barley.
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Works well, I use more water cooking barley than when cooking rice. But , if you cooked brown rice, vs white rice, you probably know about adjusting the amount of water.
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Hi, Tim, I donāt know if this has been talked about but have you investigated buying certain rice brands that donāt have arsenic? Nishiki sushi rice for the U.S. is said to be grown in California and claim no or low? arsenic, For our brown rice, we have Lundberg California organic brown basmati. We donāt eat rice all the time, though, either, but I stopped buying generic store brand domestic rice for general purpose.
I havenāt tried cooking those other grains, though.
I use Lundberg as well. It is quite good in jasmine and basmati. I have a jar of RiceSelect arborio for risotto. The company is not crystal clear as to where it is grown. I give it a B+ for risotto. Next time I shall search for Lundberg or, better still, some carnaroli from Italia. I do not see how any rice could be zero arsenic as arsenic occurs naturally in the soil.
I think if you keep the intake low by finding low arsenic rice, your body can eliminate it. Thereās people who eat rice every day and I donāt know what health issues they have or their toleration and they probably arenāt searching where itās grown. I donāt have rice that often, it just depends on what Iām making. Then thereās my poke and donburi bowls which uses the sushi rice.
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Arsenic in rice is a whole other discussion here, but I can say that 80% of the population of Hawaii eats rice almost dailyā¦including myself, and arsenic toxicity is not a clinical issue for Hawaii residents. Most people here eat Calrose rice that is grown in California, which according to a NYT article on arsenic and rice contains less arsenic than varieties grown in other parts of the country and overseas.
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I think the greatest concern is over rice grown in places that have more lax views on these sorts of things than California does.
Texas?
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Absolutely.
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