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polymathwannabe comments on Stupid Questions April 2015 - Less Wrong
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If I cook a fixed amount of raw rice (or couscous, or other things in that genre) in a variable amount of water, what difference does the amount of water make to calories, nutrition, satiety, whatever?
For example, if I want to eat fewer calories, could I cook less rice in more water to get something just as filling but less calorific?
More water will also absorb a greater portion of water-soluble vitamins.
Does that mean I get more vitamins (e.g. because the vitamins were biologically unavailable in the rice, but available in the water) or fewer (e.g. because the reverse, or if a significant amount of water boils off)?
Water loss through boiling shouldn't make a difference, as the vitamins are not volatile and will not boil off with it.
I'm not sure. The rice is supposed to absorb (most of) the water you cook it in, which complicates giving an answer.
I hear shirataki was invented specifically for that purpose.