Likewise. I always thought I was being good cutting down on the meat and bulking up on the bread, rice, pasta and potatoes. And I suppose if you aren't diabetic/pre-diabetic, then that's probably still good advice.I found that I actually prefer the reduced carb version of many of my standbys. The current "good carb" promotion meant I'd adjusted upward for things almost without realising. (I feel a tad bit brain washed)
I was being good cutting down on the meat and bulking up on the bread, rice, pasta and potatoes. And I suppose if you aren't diabetic/pre-diabetic, then that's probably still good advice.
The only way to know is to test it - I cook both rice and pasta, rinse in cold water and reheat with little effect on my BS. I just eat smaller portions than I used to.A spin off from my paella discussion on 'what have you eaten today?' I didn't want to derail that thread with it, though.
I've been doing a little bit of Googling, and finding some suggestion that you can significantly reduce the starch in boiled rice by par-boiling it and rinsing it before continuing with cooking.
https://food.ndtv.com/food-drinks/ingenious-ways-to-remove-starch-from-everyday-foods-from-rice-to-potato-and-more-1767563#:~:text=All you need to do,for two to three minutes.
I've actually been cooking it the worst possible way, for the last few years. My mum taught me to boil rice in far too much water, pour away the excess, and rinse with boiling water afterwards. But more recently, I've been using a rice cooker and making paellas, both of which rely on evaporating all of the water, and leaving all of the starch behind. Or I've been using microwave rice, which is probably no better.
I know rice is never going to be truly low carb, but I'm just wondering what people's thoughts are on this as a carb reducing strategy. Has anyone experimented with this before? If I could halve the levels of starch in my paella, I could have the same size portions without spiking my blood sugar by 2.7mmol/L.
I used to have an Indian cookery book that was my curry bible, it said to pre rinse rice until the water ran clear. It always amazed me how cloudy that water started off as being!My Granny who was born in India, and a darned good cook, always insisted on rinsing the rice until it ran clear.
Having said that. I have tried all the tricks, cooking and reheating, it just doesn't work for me.
Wow, I'd call it a success as well! Especially if it tasted good tooI'm calling this a success.
Well I enjoyed it, in spite of the rice being slightly overcooked. I'm sure I promised the recipe (somewhere, though it doesn't seem to be this thread) if it worked out, so here goes. This makes 2 large portions, but would probably more sensibly make 4 reasonably sized ones. You could halve the rice and/or the seafood mix. Maybe chuck in some chorizo if you have some handy.Wow, I'd call it a success as well! Especially if it tasted good too
Still, a one off is not proof, but definitely worth repeating the experiment!
Sounds quick, easy and pretty tasty tooI'm sure I promised the recipe (somewhere, though it doesn't seem to be this thread) if it worked out, so here goes.
Please don't go as far with experimenting as to rinse the toast with cold water until the water comes back clear!I might make a couple of slices of toast tomorrow's experiment.
wow that's a lot of rice250g (uncooked weight) Morrisons basmati rice
yeah this is interesting and mirrors my own experience (maybe why interesting?Kinda hopeful that while some of the reduction is down to cooking technique, part of it might be my body responding better to carbs now that it isn't totally overwhelmed by them on a daily basis.
Not sure it’s quite the correct description. We are all individuals and, as such, tolerate carbs differently which the OP has confirmed.Rice = white deathThere is no place for that stuff in my kitchen.
The Japanese have the longest lifespan in the world and white rice is a major part of their diet, so it can't be that bad, at least if you are not diabetic.Not just the carbs, it is also deficient in nutrients. Modern rice is a similar story to processed wheat used for white bread. But you go for it, little bit won't hurt I'm sure
The Japanese have the longest lifespan in the world and white rice is a major part of their diet, so it can't be that bad, at least if you are not diabetic.
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