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Rinse the basmati rice thoroughly under cold water until the water runs completely clear.
Add the rinsed rice to a bowl, cover it with water, and add 1 tablespoon of apple cider vinegar. Let it soak overnight.
After soaking, rinse the rice thoroughly once more to remove any residual toxins, lectins, and remaining surface starch.
Add the rinsed rice to a pressure cooker with enough water to ensure there’s a significant amount of water above the rice (approximately 5-6 cups per 1 cup of rice).
Add 1-2 teaspoons of coconut oil and a pinch of salt for flavour.
Cook for 4 minutes from the first steam blow.
Strain the rice using a fine-mesh sieve, ensuring that all excess water and arsenic are removed.
Rinse the rice under cold water immediately to halt the cooking process.
Transfer the rice to a container and refrigerate it for 12-24 hours.
When you’re ready to serve the rice, gently reheat it and add some MCT oil or a teaspoon of coconut oil.