The wrong way to prepare rice is to simply boil rice and water together.
Recently it has become commonly known that rice contains arsenic. (All rice contains arsenic but white rice contains many times more arsenic than Brown rice or Basmatic rice). If you simply boil rice & water together, (or even rinse rice in clean water prior to boiling) the maximum arsenic reduction is only 57% (on average) References in footnotes:   
The good news is that you can simply change your cooking methods to REDUCE the level of arsenic in cooked rice by as much as 80 percent or more! 
Preparation of rice starts 24 hours prior to cooking
There are three easy steps: Soaking, Rinsing & Cooking
1. Soak your rice
- Uncooked rice is mixed with water in the ratio 1:5 (1 part rice and 5 parts clean drinking water)
- 24 hours (or a minimum of 8 hours) prior to cooking, uncooked rice is soaked in water with salt in a covered bowl. (2g salt per 250g rice – or half a teaspoon of salt per cup of rice) You can also add a few teaspoons of lemon, apple cider vinegar, vinegar, yogurt or buttermilk, depending on your tastes. The general guide is at least one teaspoon per 250ml (cup) of water used.
2. Rinse your rice
- After soaking, the water is discarded and clean water is used to wash the rice
3. Cook your rice
- Rinsed rice is mixed with water in the ratio 1:5 (1 part rice and 5 parts clean drinking water) and placed on a hot plate (stove)
- a Few minutes after the water has boiled, the water is discarded
- Your rice is now ready to be steamed, cooked, grilled or boiled to your desired texture and taste.
The Japanese diet includes rice, read more about the Japanese Diet here
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