As a voice against overblown concern about arsenic in foods, I would like to point out that it is only recently that instrumentation has been developed that can even detect arsenic and other toxins and carcinogens at the single-digit-per-billion level.
To put that in perspective, rice is rice and hasn’t changed greatly in the centuries that mankind has been consuming it. It takes up arsenic from the ground just as all other ground-growing things do, and as it has done forever. Only recently, though, we have developed instrumentation with the sensitivity to detect the minuscule levels of arsenic that are present. So now it’s a concern? I don’t think so.
I enjoy rice frequently and will continue to do so, unaffected by this issue.
As to the OP’s question: Where have you been? Parboiled rice has been available as a common shelf item (Uncle Ben’s and other brands) for as long as I’ve known there has been rice on grocery store shelves. If it’s sold as “brown rice”, then that might be a potential fraud, I suppose. But if it’s just brown in color (as most parboiled rice is when sold in bulk) and merely advertised as “healthy”, then where is the fraud?