>>327153 (OP)
I'm Iranian. Iranian rice is lower in arsenic and carcinogens to begin with and the Iranian methods of cooking rice cut arsenic content by around 40 (quick version, aka "kateh") to 70 percent (traditional version, aka parboiled method). Rinsing/straining rice before cooking has minimal affect on arsenic, btw, but can reduce it by like 30% if you really go to town on it, but you will also wreck the nutrient profile. Usually it only affects arsenic quantity by like 10% while costing you vitamins.
Also, some rice types have much lower arsenic to begin with. Basmati white rice typically carries like half the arsenic and cadmium compared to your average white rice. Sushi rice also typically has lower arsenic content. As does jasmine rice from Thailand.
On that note, the source is also important. Pakistani rice is most likely to have high arsenic quantities, iirc, but it can vary depending on which rice you're buying. Some brands are far more conscientious of their quality than others. Still, even Pakistani rice is fucking amazing (having roughly half the amount of arsenic) compared to most American rice, but rice from California has a much lower arsenic profile compared to rice from Texas, Louisiana, or Arkensas. This is because Californians didn't go ham on arsenical pesticides in the first place. Probably California's Insecticide Law of 1901 had some effect on cutting on down bull