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Cooking with rice
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<blockquote data-quote="Nicole T" data-source="post: 2295831" data-attributes="member: 527609"><p>Thanks. I've already got some. I like it (but then I like cauliflower) but it's not 'rice.' I'm often cooking a meal for both me and my son, and he doesn't want to be eating my 'weird diabetic food.' If I'm doing a main with a plain rice accompaniment, I can do cauli rice for me and basmati for him. But in a dish where the rice is mixed in (e.g. paella) that becomes trickier.</p><p></p><p>I made a paella the other day, and my portion spiked me from 5.5 to 8.2, which obviously isn't acceptable. But I cooked the rice in fish stock (as I normally would for paella) and boiled off the excess water rather than draining it. So all of the starch would have been present in the resulting meal.</p><p></p><p>It's almost certainly the starch in the rice that's responsible for spiking me. If I can get rid of close to half of it, that figure should come down significantly. I also have a meal quite often with a friend, and she usually makes curry with rice. If par-boiling then changing the water significantly reduces the carb load from the rice, I can simply ask her to make sure she cooks it this way, rather than having to muck around with cauli or konjac.</p></blockquote><p></p>
[QUOTE="Nicole T, post: 2295831, member: 527609"] Thanks. I've already got some. I like it (but then I like cauliflower) but it's not 'rice.' I'm often cooking a meal for both me and my son, and he doesn't want to be eating my 'weird diabetic food.' If I'm doing a main with a plain rice accompaniment, I can do cauli rice for me and basmati for him. But in a dish where the rice is mixed in (e.g. paella) that becomes trickier. I made a paella the other day, and my portion spiked me from 5.5 to 8.2, which obviously isn't acceptable. But I cooked the rice in fish stock (as I normally would for paella) and boiled off the excess water rather than draining it. So all of the starch would have been present in the resulting meal. It's almost certainly the starch in the rice that's responsible for spiking me. If I can get rid of close to half of it, that figure should come down significantly. I also have a meal quite often with a friend, and she usually makes curry with rice. If par-boiling then changing the water significantly reduces the carb load from the rice, I can simply ask her to make sure she cooks it this way, rather than having to muck around with cauli or konjac. [/QUOTE]
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