Not sure why this is downvoted. Rice bioaccumulates arsenic, and arsenic is a IARC Group 1 carcinogen with no known safe dose. Increased cancer risk has been ob

Not sure why this is downvoted. Rice bioaccumulates arsenic, and arsenic is a IARC Group 1 carcinogen with no known safe dose. Increased cancer risk has been observed even at very low doses: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3732405/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3732405/ Arsenic is found in rice in potentially risky quantities, e.g.: https://www.sciencedirect.com/science/article/pii/S0147651320304401 https://www.sciencedirect.com/science/article/pii/S014765132... It's possible to substantially reduce arsenic levels in rice using the correct cooking technique. This study found good results with a technique involving par-boiling in excess water, which is then discarded and the remainder of the cooking done using the standard absorption technique: https://www.sciencedirect.com/science/article/pii/S0048969720368728 https://www.sciencedirect.com/science/article/pii/S004896972... I personally follow this technique. I find the flavor is not noticeably different compared to pure absorption technique, and the texture is actually superior.