Rice is one of the most common foods in Portuguese cuisine, whether as a simple side dish, in baked dishes, in salads or in more elaborate recipes. But the variety available on supermarket shelves also raises an important question: not all types of rice have the same quality and food safety profile.
A study published by the French magazine in February 2024 once again drew attention to the presence of undesirable residues in some rice products sold in large supermarkets.
The analysis focused on 40 products, including basmati rice, Thai rice, Camargue rice and long-grain rice.
40 references were analyzed
According to the French publication, the tests looked for pesticide residues, aflatoxins and inorganic arsenic, three relevant elements when evaluating the safety of this cereal. The study took into account the maximum limits defined by European regulations and compared different brands and origins available on the French market.
The results indicated that 15 of the 40 references analyzed contained pesticide residues. The most relevant conclusion is that non-organic basmati rice emerged among the most affected products, especially when imported from India and Pakistan, regions where this variety is traditionally cultivated.
Non-organic Basmati was the most targeted
According to reports published based on the study in the same magazine, some references of non-organic basmati rice concentrated more residues than other varieties. Among the substances cited in articles about the analysis are pesticides such as piperonyl butoxide, tebuconazole, cypermethrin and isoprothiolane.
What European rules say
In the European Union (EU), maximum residue limits, known as MRLs, define the highest amount of a pesticide legally tolerated in a food when plant protection products are used correctly. The European Commission explains that these limits exist to control residues that may remain in treated food.
The European Food Safety Authority (EFSA) published on 14 May 2025 the European report on pesticide residues in food for 2023. The general conclusion was that the risk to human health remained low, in line with previous years, although surveillance continues to be necessary.
Arsênio also enters the evaluation
In addition to pesticides, rice deserves attention because it can accumulate inorganic arsenic, a substance present in the environment and which can reach plants through water and soil. The EU updated maximum limits for arsenic in certain foods in 2023, including rice and rice-based products.
This point is particularly relevant because rice is grown in flooded fields, which facilitates the absorption of certain contaminants naturally present in the soil. Therefore, food safety does not only depend on the brand, but also on the origin, type of cultivation, processing and controls carried out throughout the chain.
For the consumer, the main recommendation is to make informed choices. Choosing organic rice can reduce the likelihood of finding pesticide residue, although it is not an absolute guarantee against all contaminants. It may also be useful to vary the types of rice consumed, alternating between basmati, carolino, needle, brown, Thai or other varieties.
When possible, it is worth checking the origin of the product on the label and preferring brands with clear information. In the case of basmati, Indian or Pakistani origin is common and is part of the identity of this variety, but the French study shows that some non-organic products in this category deserve greater attention.
Washing rice remains a good practice
Before cooking, washing the rice helps remove excess starch and improves the final texture, especially in the case of basmati. In many recipes, it is recommended to rinse the grains several times in water until they become clearer and then let the rice soak for a few minutes.
In the case of basmati rice, it helps keep the grains looser and firmer after cooking, one of the characteristics that make this variety so appreciated.
An everyday choice that deserves attention
The French study does not mean that rice should be removed from the diet. The main point is different: such a common food can also have important differences in quality depending on the origin, the method of production and the brand chosen.
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