Would cooking oils such as vegetable oil in water for things like rice or pasta cause them to become hydrogenated?

No, cooking oils such as vegetable oil do not become hydrogenated when heated in water for cooking rice or pasta. Hydrogenation is a chemical process that involves adding hydrogen to unsaturated fats, which typically requires specific conditions such as high pressure, a catalyst, and elevated temperatures.

When cooking with oils in water, the temperature is usually well below the necessary range for hydrogenation to occur. Additionally, water acts as a barrier between the oil and oxygen, preventing the oxidation that can lead to the formation of trans fats.

Therefore, cooking oils used in water for boiling rice or pasta do not undergo hydrogenation and retain their original composition.