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There's no nutritional value to be lost by preparing it in boiling water that is then drained off

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.

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