Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0 %, 93.5 %, 98.4 %, 98.5 %, 99.0 %, and 95.0 %, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.Fil: Medina, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; ArgentinaFil: Resnik, Silvia Liliana. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Munitz, Martín Sebastián. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentin
