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polymathwannabe comments on Stupid Questions April 2015 - Less Wrong Discussion
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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.