Soak arsenic out of rice

If you're going to soak it, soak brown rice in warm green tea to germinate it, and you'll get more improvements in its nutrition than just reduced arsenic. Google GABA brown rice. (Green tea prevents the growth of undesirable organisms and lets you skip having to constantly change the water to keep it from becoming funky--I use cheap green tea extract added to the water for soaking my rice.)

When it comes time to cook it, do it in a lot of boiling water like pasta, drain when al dente, and let finish in its own steam in the covered pan:

Put 12 cups of water to boil for each cup of rice you put to soak. Rinse your soaked brown rice. Add rice and 2 teaspoons of salt to the boiling water and let rice cook uncovered for 30 minutes. Drain it, cover the pot, and let the rice steam in its own moisture for another 10 minutes to finish cooking to perfection. (Or if you're making your own healthy germinated brown minute rice, cook up a couple of pounds of rice at once in a 20-quart stock pot, drain, and transfer to your dehydrator after the 30-minute boil. Package when bone dry and cook up low-arsenic GABA brown rice in 10 minutes whenever you want some.)

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Soaking, rinsing, and cooking in a large volume of water is the way to reduce arsenic in your rice the most. If you soak whole brown rice to germinate it and follow the cooking method above, you will get brown rice that is soft, digestible, delicious, and perfectly cooked with a vitamin bonus instead of white rice that has had its sprayed-on nutrients washed off of it (which only partially replaced those stripped away with the bran in the first place).

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Soak arsenic out of rice