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There's no nutritional value to be lost by preparing it in boiling water that is then drained off
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But is draining off the water reducing the amount of remaining starch? And if it is, wouldn't that be a good thing?


That would never have occurred to me, as I don't care for white rice and haven't cooked it in a thousand years. But now that the issue has been raised -- yes, it does make good sense.

=sheila
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