Hi everyone - I'm trying to maximize both health and flavor when cooking at home and brown rice is a staple for me. I'm trying to experiment with different ways of cooking brown rice, and typically, I never throw away the cooking liquid (this is sometimes a question when I par-cook the brown rice to use in more traditional white-rice dishes like paella).
I've found a couple references that suggest treating brown rice like pasta where you boil it in a larger quantity of salted liquid for a period of time, and then drain over the sink. http://www.nytimes.com/2008/02/20/din... and http://www.saveur.com/article/Recipes...
When I cooked with white rice before, I had heard rinsing or draining the liquid would rid the rice of a lot of vitamins and nutrients. If I use one of the described methods above, am I similarly losing nutrients?
Thanks in advance, I'm always curious about some of the smaller science details with cooking and was wondering about this :-)