But not cooking rice properly isn’t just unpleasant to eat – it could be dangerous.
Scientists have found putting more water in the pan or even steeping it overnight is the best way to flush out traces of poison arsenic.
The chemical contaminates rice as a result of industrial toxins and pesticides which can remain in the soil for decades.
New limits on the levels of arsenic allowed were set by the EU in 2016 after debate raged on how much arsenic humans can safely consume.
Chronic exposure to the toxin has been linked to a host of health problems, including heart disease, diabetes and cancer.
But experiments suggest the way rice is cooked is key to reducing exposure to the toxic but naturally occurring chemical.
Professor Andy Meharg, from Queens University Belfast, tested three different ways of cooking rice for BBC programme Trust Me, I’m a Doctor.
In the first test, he used a ratio of two parts water to one part rice, where the water is “steamed out” during cooking.
In the second, with five parts water to one part rice, with the excess water washed off, levels of arsenic were almost halved.
And in the third method, where the rice was soaked overnight, levels of the toxin were reduced by 80 per cent.
Rice hit the headlines recently after it was revealed reheating the popular dish can be more toxic than uncooked meat.
There are hidden dangers in your kitchen and rice, a staple of many of our meals could be one of the biggest culprits.
And it’s not just your own kitchen you need to be wary of – people can also be at risk of food poisoning in their favourite pubs and restaurants or even finishing up last night’s chinese takeaway.
A bad bout of food poisoning can cause vomiting, diarrhoea and stomach cramps and put you out of action often for 24 hours.
NHS Choices said other symptoms can include a a lack of energy, loss of appetite, a high temperature, chills and aching muscles.
In some extreme cases, the symptoms can also lead to dehydration and even death.
Daily Express :: Life and Style Feed
