Rice and other things

I have been reading more and more about issues with arsenic in rice due to the way it is farmed. There are various recommended cooking approaches to reduce concentrations. Has anyone else read or heard about this concern? I always wonder when I read things just how prevalent it is. Regardless of whether this is a real concern or not and, if so, how great a concern it is, I like to use both barley and faro. Couscous is good, too. Of course none of these really is a replacement, only a substitute.