I was surprised to read this report.
Millions of cooks are endangering their health by cooking their rice incorrectly, scientists believe.
Putting more water in the pan or even steeping it overnight is the best way to flush out traces of the poison arsenic, they found.
The chemical contaminates rice as a result of industrial toxins and pesticides which can remain in the soil for decades.
There's more at the link, including details of the tests involved and different cooking methods.
It makes sense that rice can absorb arsenic and other substances, of course, but I'd always assumed that before it's sold for food, it's tested for them, and if it failed the tests, it wouldn't be approved for human consumption. Was I wrong? Can anyone who knows how rice is grown, packaged and marketed comment on this?