That method is for long-grain rice used in other parts of Asia, simply unfit for Japanese rice(or vice versa). It's just their highly British form of humor and customary jest.

I'd suggest Brits ban full leaved teas in favor of microwaved teabags while at it.

The study is a British joke? What are you talking about?

It seems to work with all rice, just with varying effectiveness.

https://www.sciencedirect.com/science/article/pii/S004896972...

Why do you think the study is targeting Japan? And why would the Brits joke about it?

Do you think I am? It's just good, general info. Arsenic in rice is problem, and getting worse.

I wonder why you would claim something like this, which literally can save lives, is false?

Parboiling and draining rice has been a long-running European joke. Frenches do it as well. It absolutely ruin all short grains. It's a cooking method specifically for long grain rice as used in South Asian cooking, for which steaming would be wrong. And that is the point.

Something is missing in our exchange here.

Why would people purposefully ruin their food to make a joke? I sincerely doubt entire nations of people cook their food, purposefully ruining it, then laugh over the fact.

"Oh that rice was terrible! Let's cook it that way again!"

Yet you've attested this twice now, and in a thread discussing how to remove deadly arsenic from rice.

You seem to want to discredit this study. You've claimed the study was false, was made up in jest.

It's not some weird joke.

Whatever you're trying to say, please don't do it by trying to discredit something designed to save lives. It's uncool.

Of course it's not all British and French people. Just some.

You can see it in the eyes of the presenter in the notorious "BBC rice" video. It is a weird Continental joke.

Something about this study is a bit odd. Why does the white rice cooked without rinsing or draining have less arsenic than the raw rice? Is it dissolving then escaping as steam? If so, it seems like the drying step of the experiment screws up the interpretation of the results. If not, conservation of species mass is violated somehow.

I looked at the chart, this is interesting.

The only thing I could think of, was that the water used was not entirely absorbed during cooking. So even the UA sample had excess water disposed of at the end.

They talk about the lid being open, but that seems not plausible for the amount shown.

>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.

The same draining step that removes arsenic also removes starch that's necessary for the traditional sticky texture of Japanese rice. You'll end up with rice that's difficult to eat with chopsticks. But it's great for making fried rice, especially if you replace the final absorption step with steaming, because all the grains end up well separated.