Getting a dirty residue when boiling brown basmati rice

Are you washing your rice before simmering? Ideally it's a rinse x 3 times situation until the water is relatively clear.

Absolutely right. Brown rice absorbs heavy metals like arsenic........well all rice does, but its mostly in the husk, which in white rice is removed.

I always rinse brown rice five or six times

White rice higher on GI but it's not a junk. Nutritional profile almost identical to brown rice. If the insulin is an issue, go for wild rice instead.

That's a very doubtful claim re: potatoes.

You're removing the starch which causes rice to clump together and gives a cloudy aspect to the water. You're also filtering out any additional bits that may have accummulated during the processing of the rice grains. Nowadays rice doesn't tend to be dirty but it used to be in years gone past. Removing the starch helps the rice to cook evenly and upon cooking every grain will remain separate.

Personally, I'd stick with white for the majority. Brown is far more difficult to digest, plus requires a longer cooking time which is not as energy friendly!

Is it boil in the bag or loose? I cook bagged basmati rice(Uncle Ben's ) every week and never had that issue.

I often use brown rice instead of white rice, because it has more fibre and personally I find that good for my digestion.

I don't understand the hate for brown rice. I love it but I also love also white rice. The only rice I don't care for is white American long grain rice (Uncle Ben's), for me, it just had no flavour.

Our staple rice is Thai fragrant. We usually also have in store :Thai brown, red cargo, basmati, brown basmati, glutinous rice, sushi rice. Recently bought riceberry rice but haven't tried it yet.

We like rice in our house!