I had this little argument with my visiting niece this morning: to parboil rice or not.
She says rice (not ofada ) is polished with nutrients and that parboiling washes  the nutrient coatings away.
I insist that the starchy content of rice in Nigeria is generally high (the water turns milky even while you wash) and that parboiling helps reduce the excess starch.
What do you think?

i do not think the starch is excessive to begin with. and parboiling definitely robs it of a lot of good stuff.
Try eating un-parboiled rice for a week(i.e. whenever rice comes on the menu )
then eat parboiled rice the following week.
you'll discover that in comparison, not only is the parboiled one very bland to the taste, but it also gives you noticeably less energy,

ergo