 The rice retained up to 65 percent of the thiamine (Vitamin B1) of raw brown rice and 80 percent of pantothenic acid and more than double the vitamin content of ordinary polished rice.Malek-Yonan's process of steam pressure-cooking rice in its husks forced the vitamins out of the bran and into the kernel itself.Most importantly, the germs in the end of the kernel that forced the rice to germinate were sterilized.