Ditch the bag, save your health: The hidden dangers of bagged rice unveiled

Preparing rice from a bag may seem like an efficient solution. Still, with a few tips at hand, we can make wonderfully fluffy rice without the necessity of packaging. So, why should we opt for bulk rather than bagged rice?

Many of us stock bagged rice in our homes due to the misconception that it's more convenient and quick to prepare. Additionally, it may contain harmful compounds leached from the packaging material.

Cooking rice in bulk enables us to retain its essential minerals which otherwise leach out into the water, ending up down the drain. Moreover, the cooking duration is approximately the same for both bagged rice and bulk rice. Measuring the right quantity using a spoon or cup takes merely a few moments. Plus, bulk rice, available in larger packaging or sold loosely, is considerably more economical than bagged rice.

Be aware of the harmfulness of Bisphenol A (BPA), present in plastic bags. This compound seeps into rice while cooking at high temperatures. BPA, having similarities with the human hormone estrogen, tends to accumulate in the body instead of being eliminated. This attribute of Bisphenol A poses health risks - it contributes to obesity, thyroid problems, reduces testosterone levels in men, and could lead to the development of breast and prostate cancer. It is especially harmful to pregnant women and children, as it can induce hyperactivity.

Wondering how to prepare bulk rice? To ensure non-sticky end-result, it's essential to rinse the rice well prior to cooking, thus removing impurities and extra starch. Using a cup measure, pour dry rice into a sieve and rinse it under running cold water until it transforms from white to clear.

Alternatively, you can place the rice in a bowl, add water, and "scrub" the grains - to do this, you simply take handfuls of the rice and rub the grains against each other in the water. Discard the cloudy water, fill the bowl with fresh water, and repeat until the water runs clear. Measure two cups of water, add two tablespoons of oil, a pinch of salt and bring to the boil, preferably in a thick-bottomed pot.