Rice

[JasonE]

I love good rice.

I get the good stuff from the Asian grocery and cook it up in my rice cooker at home. I can hardly touch Minute Rice now that I've had the real deal.

Most of the time I rinse the rice until the water is running mostly clear, but lately I have been wondering what I am losing in doing this. I understand that rinsing makes the rice less tacky and generally tastes better, but what nutritional value am I losing in this?

Anybody have a good clue?

[Connie Brown]

If it's white rice, not much is lost.

If it's whole grain, if you lose anything it would be water-soluble nutrients. B vitamins, C, and who knows what micronutrients.

I agree with you about well-cooked home rice. I am still trying to find the perfect combo of doneness and non-stickiness.