In the laboratory, rice samples were cooked in aluminium vessels (popularly called Handi) on an electric heater following the traditional cooking method having the rice-to-water ratio of 1:3 and the gruel was discarded. Similar to the farmer's family, to prepare SCR, after cooling the cooked rice, CR samples were soaked in three times of ground/tap water (As free) added into it and kept at room temperature. While preparing SCR the pH of the soaking medium was noted at the beginning of the process and after 12 h of soaking. First the soaking medium i.e. water of soaked cooked rice separated using a strainer followed by
Whatman's No.41 filter-paper. Then the pH of the filtrate of the SCR soaking medium was determined using Oakton® pH 150 Waterproof Portable pH/mV/Temperature Meter in triplicates (
Table S2).
Moulick D., Ghosh D., Gharde Y., Majumdar A., Upadhyay M.K., Chakraborty D., Mahanta S., Das A., Choudhury S., Brestic M., Alahmadi T.A., Ansari M.J., Chandra Santra S, & Hossain A. (2024). An assessment of the impact of traditional rice cooking practice and eating habits on arsenic and iron transfer into the food chain of smallholders of Indo-Gangetic plain of South-Asia: Using AMMI and Monte-Carlo simulation model. Heliyon, 10(7), e28296.