Using Rice Water for Plants: Benefits and Application Recommendations to Speed Up Growth
Read more
Aaj Tak
www.aajtak.in

Using Rice Water for Plants: Benefits and Application Recommendations to Speed Up Growth

In modern homes, many people engage in gardening, caring for plants by providing them with watering and sunlight. Nevertheless, complaints often arise about slow growth, insufficient leaf development, or yellowing leaves. Instead of purchasing expensive fertilizers, one can use the water typically discarded after washing rice.

Water left over from washing rice can be used to care for certain garden crops. This water contains small amounts of nutrients such as phosphorus and potassium, along with starch. These components are capable of nourishing soil microorganisms and contributing to an improvement in the overall condition of the plants. Below is a list of seven types of plants for which rice water can be used to double the growth rate.

Plants Suitable for Rice Water

Nightshade: If you have nightshade growing on a balcony or in a pot, you can occasionally apply the clean water after rinsing rice. This will help deliver some nutrients to the soil, supporting plant growth. However, adequate lighting, suitable soil, and timely watering are necessary for good nightshade development.

Tomato: Tomatoes also require careful care to ensure good growth, flowering, and fruiting. Rice water can add a small amount of nutrients to the soil. Nevertheless, it cannot be guaranteed that only this solution will increase fruit size or yield; sufficient sunlight and fertilizer are also critical.

Pepper: Rice water is a good option for caring for pepper in a pot, as the elements contained within it can improve soil condition. It is important to ensure that the water does not stagnate around the roots, as excessive moisture can lead to their decay.

Eggplant: Eggplant plants need proper nutrition for growth and fruiting. Clean water after washing rice can be periodically added to the soil, supplying nutrients and starch. However, to achieve a high yield, the plant must be provided with enough light, correct watering, and fertilization.

Cilantro: If you grow cilantro indoors, rice water can be used for it occasionally. Proper humidity and lighting are important for maintaining the green leaves of cilantro. Although rice water can enrich the soil with nutrients, daily application should be avoided. If the soil is already moist, additional watering is unnecessary.

Lettuce: Lettuce, which is used in salads, can also be grown in pots. For its good development, it is necessary to maintain a balance of moisture and nutrition in the soil. Rice water can be applied to the soil from time to time, but there is no guarantee that this will lead to faster or denser leaf growth.

Lemon and Orange: If you have a lemon or orange growing on your roof or balcony, rice water can be used in limited quantities. This allows some nutrients to enter the soil. However, for flowering and fruiting, these plants also require sufficient sunlight and nutrition; watering with rice water alone does not guarantee increased fruit size.

How to Use Rice Water Correctly

Applying rice water is quite simple. The water that comes out when washing rice must be collected in a clean container, ensuring that it is free of salt, oil, spices, or detergents. It is best to use this water immediately after preparation.

If you want to use fermented rice water, which has been left for several days, prepare it in clean utensils and be sure to dilute it with an equal amount of clean water before use. Start by applying it once a month and observe the plant's reaction. If you notice any smell of rot, mold, or small insects, you should stop using this solution.

It is important to remember that rice water is only an additional home remedy for plants, not a complete fertilizer. To maintain plant health, general rules must be followed: use the correct soil, provide sufficient lighting, water as needed, and apply appropriate fertilizers.

Similar stories

Scientific basis for washing rice before cooking: impact on composition and safety
Read more
g1.globo.com

Scientific basis for washing rice before cooking: impact on composition and safety

There is a debate about the necessity of washing rice before cooking: some consider this practice mandatory, while others believe it is unnecessary. However, research shows that this procedure does indeed affect certain aspects of cooking.

Before reaching the kitchen, rice goes through several stages, starting from cultivation and ending with the removal of external parts of the grain. During this process, starch can remain on the surface. This material is removed upon contact with water during rinsing.

For many years, it was believed that removing surface starch was critically important to prevent rice from sticking during cooking. Nevertheless, a 2019 study, cited by both Live Science and nutritionist Evangeline Mantzioris from the University of South Australia on The Conversation website, indicates a different picture.

Study on viscosity and rice varieties

Researchers found that viscosity is determined not by this surface starch, but by another substance—amylopectin, which is released from the grain during cooking. The experiment compared sticky rice, medium-grain rice, and jasmine rice, subjecting them to different levels of washing—from no washing at all to three or ten rinses. The results showed that washing the grains did not affect either viscosity or hardness. In fact, the decisive factor was the type of rice: sticky rice became more viscous, while medium-grain and jasmine rice became less viscous.

Thus, the explanation for the 'ritual' of washing rice lies in the method of grain preparation in the past. Water allowed for the removal of small impurities or residues that might have remained on the grains after processing. This function has lost some of its significance in modern commercial rice, which already undergoes various stages of packaging and control before sale.

Arsenic and microplastics: what washing can help with

However, there are two aspects where washing can be beneficial. The first is arsenic. During rice cultivation, this element is naturally absorbed from the soil and water, and according to data provided in The Conversation, one study established that rinsing removes about 90% of bioavailable arsenic. Another study analyzing arsenic, lead, and cadmium recorded a reduction of these three metals by 7% to 20%.

The second issue relates to microplastics. According to Mantzioris, a 2021 study showed that washing rice can reduce the amount of plastic. In raw rice, this reduction reached 20%, and in instant rice, it could reach 40%. Furthermore, in the analyzed samples of instant rice, the concentration of plastic was four times higher than in raw rice.

However, this benefit comes with a small drawback: washing does not distinguish between substances that need to be removed and some components of the rice itself, so some minerals may also end up in the water. Among those mentioned in the studies are copper, iron, zinc, and vanadium. Despite this, Live Science notes that this product only provides a small fraction of the daily requirement for these nutrients, so the dietary impact of washing is likely negligible for most people. Nevertheless, The Conversation emphasizes an important point, pointing out that this loss may be more significant for population groups that regularly consume large amounts of washed rice.

Bacterial prevention during cooking

It is unlikely that pre-washing serves to reduce the risk associated with bacteria present in raw rice. The cooking process destroys microorganisms, regardless of whether the rice was washed or not, although some spores of Bacillus cereus may survive. The problem arises if cooked rice remains at room temperature for a long time, as these spores can activate, causing bacterial growth and producing toxins that subsequent reheating may not eliminate.

In summary, not washing rice will not make it more dangerous from a bacteriological point of view, and washing it will not significantly change its texture. Nevertheless, a quick rinse, once or twice, remains a simple action that, as recommended by Bo Van, a scientist specializing in nutrition from the University of Adelaide in Australia, in Live Science, can help reduce arsenic and microplastic levels without compromising the nutritional value of the dish.

Popular