Good question. I'm a rice eater myself so I pursed this with no little amount of self interest.
Consumer Reports published the following:
All types of rice (except sushi and quick cooking) with a label indicating that it’s from Arkansas, Louisiana, or Texas or just from the U.S. had the highest levels of inorganic arsenic in our tests. For instance, white rices from California have 38 percent less inorganic arsenic than white rices from other parts of the country.
Our latest tests determined that the inorganic arsenic content of rice varies greatly depending on the type of rice and where it was grown. White basmati rice from California, India, and Pakistan, and sushi rice from the U.S. on average has half of the inorganic-arsenic amount of most other types of rice.
Brown rice has 80 percent more inorganic arsenic on average than white rice of the same type. Arsenic accumulates in the grain’s outer layers, which are removed to make white rice. Brown has more nutrients, though, so you shouldn’t switch entirely to white. Brown basmati from California, India, or Pakistan is the best choice; it has about a third less inorganic arsenic than other brown rices.
The article doesn't cite rice grown elsewhere. It does cover the presence of arsenic in other grains.
http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm
There was scare when cadmium was discovered in disturbing levels in rice in south China in 2013.
http://www.nytimes.com/2013/05/22/world/asia/cadmium-tainted-rice-discovered-in-southern-china.html
After what I've read, it raises my awareness but I certainly have no intention of stopping consuming rice. What I probably will do is soak in some water for a while before cooking. Thanks for the cooking tips, Abang. I'm always looking for new ways to use turmeric.