Many people put rice into water and then boil it, but if the order is reversed: first boil water and then put rice, the vitamin B1 in rice will be better preserved.
The tap water we usually use is disinfected by adding chlorine. If we use this kind of water to cook rice directly, the chlorine in the water will destroy the vitamin B1 in the rice and cause the loss of nutrition. If you boil the water first, and then pour the rice into the water, the chlorine in the water has basically evaporated, which will reduce the damage to vitamin B1. People who use electric rice cooker and pressure cooker can use boiled water to cook rice, which is inconvenient to separate rice from water.
Rice contains a lot of starch. These starch particles are not soluble in cold water. Boiling water makes rice in hot water with high temperature at the beginning, which is conducive to the expansion and rupture of starch, making it become paste as soon as possible, and easier to be digested and absorbed by human body.
Vitamin B1 is a major nutrient in rice, which can protect nervous system, promote gastrointestinal peristalsis and increase appetite. Its lack will cause multiple neuritis, beriberi, and even lead to limb numbness, muscle atrophy, leg edema, heart failure and other symptoms. Therefore, in the daily diet, we should try to avoid the loss of vitamin B1.