Rice is one of the essential staples of daily life, providing the human body with most of its calories and nutrients, and thus it is known as the king of the five grains. Normal rice is white in color and has a delicate fragrance; after cooking, it becomes crystal clear and releases an alluring aroma. However, there is also a type of rice that, if eaten frequently, might potentially lead to cancer.
Eating yellowed rice may induce cancer
There are two situations in which rice turns yellow. One is due to the high moisture content of the rice itself, which makes it easily contaminated by molds such as *Penicillium islandicum*, *Penicillium citrinum*, and *Penicillium citreo-viride* during storage. Subsequently, under suitable conditions, these molds multiply in large numbers and produce toxic metabolites, causing the rice to turn yellow. This type of rice is also known as yellowed rice.
Yellowed rice contains various toxins that can cause liver lesions, and some can also lead to kidney and nerve damage, with a strong carcinogenic effect.
In addition, if paddy rice is not dried in time after harvesting due to rainy weather and is stored while still wet in piles, it can also cause the rice to turn yellow. The milled rice from this discolored paddy is also yellow and is called yellow-kernelled rice. Yellow-kernelled rice is generally non-toxic, but its nutritional value and quality are inferior to white rice, and it is also susceptible to mold contamination under suitable conditions.
Common knowledge for identifying yellow rice
1. Color: The rice grains are dull and lusterless, the surface is yellow, or there are white grooves on the belly. The grains are brittle and break easily.
2. Smell: It has a musty odor and a low hardness.
3. Taste: After steaming, it has low viscosity. The taste is bland and musty when eaten, and the texture is coarse.
Methods for storing rice
When buying rice, it is best to purchase small amounts frequently and store it in a dry, ventilated place. In the north, rice can generally be stored for 3 to 6 months, while in the south, it is best not to exceed 3 months. When storing rice in a home rice jar, first ensure the container is completely dry before filling it with rice and sealing the lid. For small quantities, you can use a plastic cola bottle, storing it in a dry, ventilated place, away from high temperatures and light.
Storing rice is not an easy task. It can easily get moldy or become infested with insects if you're not careful. However, this problem can be solved with ordinary plastic bottles. Collect the plastic bottles from your home, wash them clean, and let them air dry. If you need to store a large amount of rice, you can choose a larger capacity bottle. Before putting rice into the bottle, you must ensure the rice is dry. After filling, screw the cap on tightly. This method not only keeps things tidy and saves space but also prevents the rice from becoming infested with insects or growing mold. Besides rice, other grains like red beans, black rice, and millet can also be stored using this method.
If you can tolerate the smell of Sichuan peppercorns, you can also wrap some peppercorns in a cloth bag and place it in the plastic bottle of rice, then seal the cap tightly. Sichuan peppercorns have a pest-repelling effect, which improves the preservation of the grain.