Cooking rice that way makes it taste worse. Better to use rice that doesn't have arsenic in it in the first place. Asian grown rice has the lowest amount of arsenic: <a href="https://nutritionfacts.org/video/which-brands-and-sources-of-rice-have-the-least-arsenic/" rel="nofollow">https://nutritionfacts.org/video/which-brands-and-sources-of...</a>
I wonder if arsenic in rice is even a true concern. Billions of people across Asia eat it as staple food and the incidence of cancer is usually lower (could be due to low reported cases though).
I wonder how the boiling method (<a href="https://www.saveur.com/perfect-brown-rice-recipe" rel="nofollow">https://www.saveur.com/perfect-brown-rice-recipe</a>) fares in regards to arsenic, given that: 1. You can use a higher water-to-rice ratio than with traditional methods, and 2. The remaining cooking water is discarded at the end.
> “The team then cooked rice in an apparatus that continually condenses steam to produce a fresh supply of distilled hot water”<p>What device is that?
Wow. Nature. But then, really?<p>Sounds to me like a terrible idea.<p>1. Consumes much more water than needed now.<p>2. Consumes much more Energy than needed now.<p>3. Yes, you leach out part of the Arsenic for sure, sounds like a "continuous extraction process". Rice contains nutrients and vitamins. How about them?