Nutrition and rice cooking methods

Question
Hello George,  Lately we have been experimenting with cooking rice (of various types) in large quantities of boiling water and draining it to serve, rather than cooking it in a specified amount of water which is then all absorbed in the cooking process.  We like the method, as the rice comes out neither too sticky nor mushy.  However, we have been wondering if we are throwing out nutrients with the extra cooking water.  What do you think?
Thanks!

Answer
Hello Alexis!
 
   Thank you for your nutrition question.  Draining the rice would lead to some vitamin loss because of the boiling process.  This also happens when we boil vegetables such as broccoli for too long.  The vitamins end up in the water.  Letting the rice cook until it absorbs all of the water would be a healthier choice. Hope this has helped.
-George

1. Prev:Science and difference b/w Wheat grains and Oats!
2. Next:Nutrition label