Arsenic in Rice Persists Across Brands, but a Simple Cooking Method Reduces Exposure

Consumer Reports tested 52 rice products and found inorganic arsenic in every sample, with brown rice typically higher than white and basmati/sushi varieties among the lowest. There has been no consistent market-wide drop since 2014, and regulators are urged to set limits on all rice products. CR recommends choosing lower-arsenic varieties, using a parboiling/absorption cooking method (which cut inorganic arsenic by about 50–58%), rotating grains to diversify sources, and being mindful of rice-based side dishes and water quality to reduce overall exposure.