Arsenic cannot be rinsed off—it’s not found on the surface of rice, but rather, it is absorbed inside the grain. Fortunately, basmati tends to be lower in arsenic, but give your intense health issues, it wouldn’t hurt to be as careful as you can.
Here’s a good source of information written for laypeople.
Like @Tex, I always boil and dump the water, adding fresh water to finish cooking any rice (I make rice on the stovetop).
Im no basmati expert, but usually when I am making basmati I will wash thoroughly or soak and and then drain the rice, waiting for 20-30 min for it to dry/absorb some water. Supposedly the pre-cooking soaking will help the rice elongate elegantly. I then usually use a pilaf type method with perhaps some cumin or other spices as appropriate, and fry the drained rice briefly, then add water, up to one knuckle. cook uncovered until I start to see craters on surface of rice then turn down to simmer and cover until done, with 10 min wait off heat at end for fluffiness… Usually produces a fluffy product.
Here’s a recipe for dairy-free horchata from a San Antonio, Texas, chef and restaurant owner.
Note that it calls for “Mexican cinnamon” and if you’re in the US that’s not the slender hard sticks in small spice jars, which is cassia cinnamon. “Mexican cinnamon” is ceylon cinnamon, a softer cinnamon stick that shreds easily. If you have access to Mexican ingredients, the ceylon cinnamon might be sold in bundles or plastic/cellophane hanging bags in the produce or spice section of the store and might just be labeled “canela”. The two different kinds taste similar, but the cassia cinnamon will be too hard for a blender.
Once upon a time there was an Indian cooking show, Cooking With Kurma. He described and recommended the “pasta method” of rice cooking. I don’t think he washed the rice first, which would seem superfluous given the technique. Bring a big pot of salted water to a rolling boil, dump in the dry rice, stir, and boil for 10 minutes less than the package directions. Turn off the burner. Dump the rice into a strainer, then immediately empty the strainer back into the cooking pot, cover tightly, and let sit atop the turned-off burner for 10-15 minutes. Uncover, fluff with a fork, serve. This method gives me separate grains regardless of the type of rice I am making.
Same here! For many years, we ate straight-up white rice, but my mom would mix in barley. Nowadays, she makes a mix of rices, consisting of very little white rice (my dad developed Type 2 diabetes years ago).
Best of luck with your health challenges—hopefully, you will branch out here on Hungry Onion and find some joy. Good food and company has that effect on me.
My mom makes a “desi” (Indianized) pasta that’s similar to what you described, and is delicious. She tempers cumin and mustard seeds first (sometimes adds a bit of yellow moong or urad dal to that like she would for south indian recipes), a bit of onion, some chopped tomato, and scant spices. Tosses in cooked pasta to mix. I skew heavier with the spices (and aromatics and tomato), but I love her light version more than mine!
Best wishes for your health, and wish you many delicious meals ahead.
As @digga said, you might enjoy exploring the site further. Probably easiest to start with some of the busier, regular threads like What’s For Dinner, What Are You Baking, and Weekly Menu Planning. Then there are cook-along threads that change monthly or quarterly like Dish of the Quarter, Cookbook of the Month, Cuisine of the Month, and Baking Cookbook of the Quarter.
Doubt if this is the very best, but I couldn’t get over how well it came out. I had just made chivaps and wanted a flat bread to wrap it with veg and all. No yofurt on hand at the time, I found this recipe and it hit me right.
Naan Recipe Without Yogurt - Foods Guy
Thanks for mentioning, I’ll try it out. I’ve tried with and without, but honestly can’t even remember which I liked more. For sure I remember the Indian restaurant had better than mine though
Love the to add the Mixed Grains to my Rice. Especially for Inari or Kim Bop
That is only one brand. There are a bunch of them, some with different mixes of beans, grains and seeds. Some with sprouted grains as well.
Know where your rice is grown to begin with.
Try using the absorption method – bring water to a boil, add rice, cover, and simmer until water is absorbed.