What is the difference between boiled rice and raw rice which is healthier? Theoretically, raw rice has more nutritional value than boiled rice. But after washing with water, it loses up to 60% of water-soluble vitamins and minerals. In raw rice and boiled rice there will be more nutritional value and less nutritional value respectfully. Do not eat raw rice, you might get very ill. From LiveStrong: Lectin is a protein that serves as a natural insecticide with a strong affinity for carbohydrates. Found on uncooked rice and beans, this protein is one of the top 10 causes of food poisoning and can lead to nausea, diarrhea and vomiting when eaten in abundance. Fried rice is cooked with various ingredients to create a savory flavor. Steamed rice is plain and has a softer texture. Frying the rice allows the flavors to blend, creating a burst of deliciousness with each bite. Steaming retains the natural flavor of the rice grains. Plus, it has a light and fluffy texture. Add plenty of fresh water and rinse out the rice. Drain and rinse until the water is almost clear. Drain the rice in a fine mesh sieve and leave for a little while, preferably at least 30 minutes. Put rice in a rice cooker or pot. Add the water to the rice. At this point you should let the rice soak for a while. Parboiled rice also has a low glycemic index, so it doesn’t cause large spikes in blood sugar like white rice does. A cup of this rice has a gram of fiber and 5 grams of protein. Additionally, well-milled rice basically refers to the quality of white rice. When white rice is considered well-milled, 10% of the rice has already been removed. Consequently, well-milled rice absorbs water faster and has a shorter cooking time than brown rice. Well-milled rice is also softer, fluffier, and more neutral in flavor. The tube along with its contents is heated for 45 min at 77–82 °C. Water absorption ratio is calculated as the amount of water absorbed/gram of rice. While volume expansion is measured as the difference between raw rice volume and fully cooked rice volume, the ratio is computed as the cooked rice volume to raw rice volume (Akram 2009 Rice noodles are primarily made from rice flour and water while pasta is traditionally made from wheat flour and water. Due to these ingredient differences rice noodles have a more subtle flavor and chewier texture whereas pasta has a firmer texture. Pasta is popular in Italian cuisine whereas rice noodles are a staple of Asian cuisine. uHhp.