My husband loves white rice, and usually eats it several times a week. After the recent warnings about arsenic, I was concerned and I decided to try cooking rice the way that the FDA is recommending, one cup of washed rice to six cups of water. First, I tried using our trusty rice cooker, and essentially I didn't keep a close enough eye on the time and I ended up with jook. (Luckily I pickled some bok choy earlier this week, so we'll have that for breakfast tomorrow.) Then I tried again on the stove, simmering it for exactly 20 minutes. That came out a little better, but the texture is still not great. More minute rice than jasmine.
So my husband, (who thinks that the whole thing is kind of overblown anyway) thinks we should just go back to washing it and using the rice cooker with the old ratio. I'm willing to do that, but I am still concerned about the arsenic. So I wanted to see what my favorite bunch of online cooks is doing about this whole thing. (I don't post here much but I read a lot and this is the first place that I come when I have a food related question.) Are you making any changes to your rice consumption and/or preparation? My daughter and I used to eat a lot of brown rice but, since the arsenic levels in brown rice are much higher than in white, we've given it up. I'd appreciate your opinions.