WHO’s New Arsenic Review Puts Rice-Cooking Water in the Spotlight

A new publication from the World Health Organization and the Food and Agriculture Organization’s Joint FAO/WHO Expert Committee on Food Additives puts fresh attention on arsenic in food, including the way food processing and cooking can affect exposure.

The JECFA monograph reviews inorganic arsenic and several organic arsenic compounds, drawing on toxicological studies, human observations, analytical methods, contamination data and dietary exposure estimates. It also examines prevention and control measures, including the effects of processing.

This is a scientific risk assessment, not a product recall or a warning to stop eating rice. The practical message is more measured: rice can remain part of a varied diet, but the water used to wash and cook it matters, and some preparation methods involve a trade-off between reducing arsenic and retaining added nutrients.

Why rice receives special attention

Arsenic occurs naturally in soil and water, and crops can absorb it as they grow. Rice tends to take up more arsenic than many other cereal crops because of the way it is cultivated. The inorganic form is the greater toxicological concern.

The UK Food Standards Agency explains that this does not mean people should avoid rice. Rice can be enjoyed as part of a balanced diet, while manufacturers remain responsible for keeping contaminants as low as reasonably achievable and complying with legal limits.

For home cooks, the most important distinction is between the rice itself and the water used during preparation. The Codex Alimentarius code of practice for preventing and reducing arsenic contamination in rice advises using water with low arsenic levels for washing and cooking. If water is contaminated, rice can absorb arsenic from it during preparation.

A practical way to reduce exposure

For households that want an additional reduction method, the U.S. Food and Drug Administration describes cooking rice more like pasta rather than allowing it to absorb all the water. Its consumer guidance says that using six to ten parts water to one part rice, then draining the excess, can reduce inorganic arsenic by about 40% to 60%, depending on the type of rice.

Start with safe water. Use drinking water that is suitable for cooking. If your home relies on a private well or there is a local water-quality advisory, check the relevant testing guidance before using that water for rice.
Measure generously. Bring six to ten parts water to a boil for each part rice. The exact ratio is a range from FDA guidance, not a guaranteed result for every variety or kitchen.
Cook, then drain. Boil the rice until tender and drain the remaining water. Do not treat the drained water as a sauce or stock.
Account for the nutrient trade-off. FDA notes that excess-water cooking can also remove some added folate, iron, niacin and thiamine from enriched polished and parboiled rice. The agency also reports that rinsing alone has a minimal effect on arsenic levels and can wash away some enrichment nutrients.
Keep variety on the plate. Rotate rice with other grains such as oats, barley, wheat, corn or quinoa where they suit the meal. Variety reduces reliance on a single staple and helps preserve nutritional balance.

This method is an option, not a reason to panic or to discard every rice-cooking routine. It may be more useful for people who eat rice frequently or whose diet contains few other grains. It is also not a substitute for safe water: adding more water cannot solve the problem if the cooking water itself contains elevated arsenic.

What parents should know

Young children need particular care because exposure depends on body size, diet and how often a food is consumed. The Food Standards Agency advises that children under five should not be given rice milk as a substitute for breast milk, infant formula or cow’s milk. Adults and older children can include rice milk in a balanced diet, but it should not become the only milk alternative without appropriate nutritional advice.

For infant meals, variety is useful too. The FDA advises parents to offer a range of age-appropriate grains rather than making rice cereal the only cereal option. This is a dietary balance measure, not a claim that ordinary rice cereal is suddenly unsafe.

The useful takeaway

The WHO and FAO review adds updated scientific detail to a food-safety question that is easy to oversimplify. Arsenic is not something that can be completely removed from the food system at home, and cooking changes are not equally effective for every rice variety. The sensible kitchen response is to use safe water, vary grains, follow age-specific advice for young children and consider excess-water cooking when it fits your household’s needs.

That approach keeps the focus where it belongs: reducing avoidable exposure without turning one ingredient into a forbidden food.