Ever since the recent reports about arsenic in rice, I’ve changed how I cook brown rice.
I generally cook 1 cup dry at a time to go with most of my meals that serve with rice. I start by rinsing the rice under water in a metal sieve/colander. Then I put in a saucepan with a lot of water. (I used to cook with just 2 cups of water and allow all the water to be absorbed, but then you also are keeping all of the arsenic!) Cook about 40 minutes, or until tender. (Lid can be on or off, but on will make sure the water doesn’t evaporate!) Pour back into a metal colander to drain. Pour the rice (without any water) back into the pan (with heat off) and cover for at least 10 minutes.