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?
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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.