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Brown Rice

Hi David. As far as I remember you just boil it until it's soft enough to eat. I haven't had any rice of any kind for 3 years since I discovered brown's just as bad for my blood sugar as white rice.
 
DeejayR said:
Hi David. As far as I remember you just boil it until it's soft enough to eat. I haven't had any rice of any kind for 3 years since I discovered brown's just as bad for my blood sugar as white rice.
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Hi
An interesting comment. I tried boiling for what seemed like forever, and it still seemed like eating grit. Perhaps I try it again and measure my blood sugars after, and if it still spikes them, I'll have to bite the bullet and give the whole rice thing up as a bad idea.
David
 
Hmm. I cook it occasionally for Mrs Deejay and she doesn't complain, at least not to me. It certainly shouldn't be gritty. It does take longer than Uncle Ben's processed stuff ... more like half an hour.
 
I have been told to A) boil it for longer and B) to allow it to go cold and then re-heat as this does something to the carbs so they do not impact - yet to try but will do so as I do miss my curry and rice and cannot take to the cauliflower option..... Otherwise it will be a give it up for me.
 
I would allow 40 mins boiling at least for brown rice (not talking about that processed high GI pre-cooked stuff).
- but I wouldn't actually bother. I find rice boring at the best of times. Brown rice is just more chewily boring with the same blood glucose impact. lol.

I would rather have more veg, esp more curried veg :wacky: or more of whatever else is in the meal. Much more interesting. Cauliflower risotto is delicious! The last one I did was mushroom, garlic and Parmesan. Oh yeah!
 
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