All rice, both organic and conventional, contains arsenic. There’s no getting around it. Right now, I cook my rice using the “excess water” method. Similar to cooking pasta, you bring a large amount of water (just a few cups more than normal) to a boil, add washed rice, cook, pour through strainer, cover and let sit for about 10 minutes. I’m happy with this method, but it does discard more nutrients than just allowing rice to absorb all its fluid.
Here’s an alternative. Parboil for 5 minutes then allow rice to absorb fresh water:
New Way Of Cooking Rice Removes Arsenic And Retains Mineral Nutrients, Study Shows, PhysOrg, 2 November 2020
Improved Rice Cooking Approach To Maximise Arsenic Removal While Preserving Nutrient Elements, Science of the Total Environment, 29 October 2020
I haven’t tried it yet. The only drawback is that extra step of adding fresh water and waiting for it to heat up. So, a little more time and attention but perhaps a healthier product.
Thanks to David.