Original research has much better information:

http://journals.plos.org/plosone/article?id=10.1371/journal....

For example, the far simpler method of soaking and then just using more water and draining the rice.

> Traditional S.E. Asian methods of rice cooking involved extensive rinsing of the uncooked grain followed by cooking the rice in a large excess of water and discarding that water on cessation of cooking and this was found to reduce Asi content of food by up to 45% [10] and 57% [8] when Asi free water was used.