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Carbs and Rice - cooked or uncooked weight?

Rachox said:
Thanks for the tag @Mr_Pot, here’s the picture of my Sunday lunch a couple of weeks ago, total carb count for the main and dessert was around 15g carbs. (Gravy was meat juices thickened with milled flax seed and the dessert was a Hartleys sugar free jelly with cream and a sprinkling of low carb chocolate granola)View attachment 36098
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Yup :) I'm going to my mum's for sunder dinner this week :) I'm allowing myself the treat on one roast potato! Can't wait :)

Edit: Sunday dinner!
 
DaveH2 said:
Yup :) I'm going to my mum's for sunder dinner this week :) I'm allowing myself the treat on one roast potato! Can't wait :)

Edit: Sunday dinner!
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Make sure you test out a Sunday lunch when you’ve got your meter. I’ve tested and know that I can tolerate one 20g roast potato, but no more!
 
Hmm. Christmas day for me, the only day I eat roasties!

When I was diagnosed, cottage/sheperds pie were given a topping of celeriac instead of mashed spuds. If you google keto cauliflower, you will get all sorts of ideas where this can be used.

Pizza? Google Fat Head Dough. Indian? Google headbangerskitchen. Anything you fancy, google, just put keto first.
 
xfieldok said:
Hmm. Christmas day for me, the only day I eat roasties!

When I was diagnosed, cottage/sheperds pie were given a topping of celeriac instead of mashed spuds. If you google keto cauliflower, you will get all sorts of ideas where this can be used.

Pizza? Google Fat Head Dough. Indian? Google headbangerskitchen. Anything you fancy, google, just put keto first.
Click to expand...

I've never taken any notice whatever of nutritional info on food before, but I'm learning fast!

I really can't stand celariac! However, I may very well have a go at cauliflower mash :)
 
DaveH2 said:
I really can't stand celariac!
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After a couple of meals, husband is fully converted. Boiled and roughly mashed, then put into a hot oven to crisp, yum!

Cauliflower is surprisingly vertisile. If you can get a decent one these days.

If you like cauliflower cheese, boil the cauli as normal. Heat up the oven so it is blistering. Chuck cauli into a baking dish.

I use onion very sparingly. Fry a little off. You can also add leeks, broccoli, mushrooms etc for variation. If you like pancetta, dry fry. Add to the oil, double cream, finely grated parmesan to thicken. Grate cheese of your choice, pour over cauli. Pour over the cream/parmesan. Top with freshly ground cracked black pepper and or paprika for colour. Chuck in oven until crispy and golden.
 
xfieldok said:
After a couple of meals, husband is fully converted. Boiled and roughly mashed, then put into a hot oven to crisp, yum!

Cauliflower is surprisingly vertisile. If you can get a decent one these days.

If you like cauliflower cheese, boil the cauli as normal. Heat up the oven so it is blistering. Chuck cauli into a baking dish.

I use onion very sparingly. Fry a little off. You can also add leeks, broccoli, mushrooms etc for variation. If you like pancetta, dry fry. Add to the oil, double cream, finely grated parmesan to thicken. Grate cheese of your choice, pour over cauli. Pour over the cream/parmesan. Top with freshly ground cracked black pepper and or paprika for colour. Chuck in oven until crispy and golden.
Click to expand...

Cauliflower as a pasta substitute - is there anything this wonder-veg can't do? :)
 
xfieldok said:
After a couple of meals, husband is fully converted. Boiled and roughly mashed, then put into a hot oven to crisp, yum!

Cauliflower is surprisingly vertisile. If you can get a decent one these days.

If you like cauliflower cheese, boil the cauli as normal. Heat up the oven so it is blistering. Chuck cauli into a baking dish.

I use onion very sparingly. Fry a little off. You can also add leeks, broccoli, mushrooms etc for variation. If you like pancetta, dry fry. Add to the oil, double cream, finely grated parmesan to thicken. Grate cheese of your choice, pour over cauli. Pour over the cream/parmesan. Top with freshly ground cracked black pepper and or paprika for colour. Chuck in oven until crispy and golden.
Click to expand...

Gosh, I can feel my heart rate rising with that recipe. Sounds delicious. x
 
DaveH2 said:
Cauliflower as a pasta substitute - is there anything this wonder-veg can't do? :)
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But wait, there's more!
There's a bunch of substitutes out there. Cauliflower rice is a gift from the heavens, but so is broccoli rice. There's konjac/shiritaki noodles which don't taste like anything so you can do anything you like to them, and they'll taste like whatever you flavour them with. And courgetti (spiralised courgette) isn't bad at all either, I like mine with some pesto and ground beef. Pumpkin is a wee bit too carby for my keto-preferences, but that could be an option for you. And if you want to bulk up a salad, avocado does well in those, will fill you right up. I still haven't tried chaffles yet, but I'm only just getting used to making keto mug bread, and I hate digging out the waffle maker, haha. If there's a dish you miss, try googling it with keto added in the search bar. You'll get a whole lot of diabetes-friendly alternatives that way.
 
DaveH2 said:
I am about to start cooking, but I have no idea how carbohydrates are measured in rice!

I have a limit of 100g of carbs per day.

The packet says 100g of rice contains 78g of carbohydrates. This falls within my daily limit, so all good there!

However, I can't find any info anywhere on whether the 100g of rice is its dry, uncooked weight or the weight after it has been cooked?

If it is dry, then that's easy enough - just weigh 100g of rice and then cook it. If it is the cooked weight, then how much dry rice produces 100g of cooked rice?

Having just recently being diagnosed, there is sooooooo much I have to learn!
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Hi @DaveH2

A similar question was asked some years ago on this forum https://www.diabetes.co.uk/forum/threads/carb-difference-between-cooked-and-uncooked-rice.30449/

It would seem that boiled rice will loose carbs in the cooking process as starch is washed away, whereas steamed or microwaved will not, or at least not to the same extent.
 
Rachox said:
Thanks for the tag @Mr_Pot, here’s the picture of my Sunday lunch a couple of weeks ago, total carb count for the main and dessert was around 15g carbs. (Gravy was meat juices thickened with milled flax seed and the dessert was a Hartleys sugar free jelly with cream and a sprinkling of low carb chocolate granola)View attachment 36098
Click to expand...

That looks similar to my Sunday dinner if you swap the chicken for a chicken breast (no skin for me) and add one more small roastie, but no dessert. I am always too stuffed for afters.
 
I hate cleaning my waffle maker and Chaffles keep sticking so today i threw the mix in the frying pan shaped it into rectangles and squashed it down to waffle size, then flipped it. Obviously not quite the same but much quicker and easier to clean.
 
HSSS said:
I hate cleaning my waffle maker and Chaffles keep sticking so today i threw the mix in the frying pan shaped it into rectangles and squashed it down to waffle size, then flipped it. Obviously not quite the same but much quicker and easier to clean.
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And much easier to try without having to buy a waffle maker.
 
We had New Orleans style jambalaya tonight made with cauliflower rice , chicken and sausage and prawns as could not get shrimp all with Cajun spice and some additional veg a bit carby for me at about 12 grams of carbs per portion but tasted quite nice.
 
HSSS said:
I hate cleaning my waffle maker and Chaffles keep sticking so today i threw the mix in the frying pan shaped it into rectangles and squashed it down to waffle size, then flipped it. Obviously not quite the same but much quicker and easier to clean.
Click to expand...
Thanks for idea @HSSS
@DJC3 this maybe an idea for you as you fancy chaffles but don’t have room in your kitchen for another bit of equipment.
I made chaffles in new non stick waffle maker for first time today, using some oil, but didn’t stick so quite easy just to wipe it.
 
I just bought a 3 in 1 from ALDI yesterday. £15.99. Removable plates for soaking. A game changer.

Kids can do their sealed toasties and hubby a panini. Winners all round. Saying that I made them waffles (not Chaffles) and they all said much nicer than bought as bought ones are too sweet!
 
shelley262 said:
Thanks for idea @HSSS
@DJC3 this maybe an idea for you as you fancy chaffles but don’t have room in your kitchen for another bit of equipment.
I made chaffles in new non stick waffle maker for first time today, using some oil, but didn’t stick so quite easy just to wipe it.
Click to expand...

Great idea I was wondering if that’d work when I originally looked at your link. Thanks for the tag
 
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