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.
This thread is for asking any questions that might seem obvious, tangential, silly or what-have-you. Don't be shy, everyone has holes in their knowledge, though the fewer and the smaller we can make them, the better.
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