Our team tested three cooking methods ...
...adding rice to boiling water, cooking 5 minutes, and then draining the rice and cooking it in fresh water—known as the parboiling and absorption method..
...the parboiling and absorption method reduced the inorganic arsenic content in short- and long-grain brown and white rice by 50 and 58 percent, respectively. This could be a very effective strategy for families looking to reduce arsenic exposure while still eating rice. “In some cultures, people already prepare rice this way, and it appears to have a protective effect,”
Akinleye says. There is also data from other studies indicating that cooking rice like pasta and discarding the excess water can remove between 40 and 60 percent of the arsenic in rice, according to the FDA.
https://www.consumerreports.org/health/food-contaminants/arsenic-in-rice-reducing-risk-a8972350937/
Based on this, I think that the boil-in-the-bag method might be the easiest and still helpful.
I haven't cooked rice for years. However, I order Chinese food 2 to 4 times per month.
I own a small rice cooker that I haven't used.
