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.
OK, I tried this. I used a brown basmati rice. The parboiling part was fine. But the cooking part might taking getting used to. The rice foamed up when covered (I don’t usually cover) and bubbled over. The rice itself was gummy, more like risotto.
Curious how it went for anyone else…
Thanks, Bix, for this method of cooking rice to remove arsenic. Will try it, have been soaking the rice for 30 min or so before cooking in LOTS of water and then straining to remove all that unabsorbed water. Will try this method, perhaps the hotter “soaking” water is better.
The way you do it, with excess water, is the way I typically do it. I may go back to it, it’s a bit easier and I’ll take anything that expedites the process these days 🙂