Rice Cooker can reduce carbs?

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ROE100

Well-Known Member
Messages
75
Just brought a rice cooker (Kumo Ninja) and reading the details before using there was a mention that if you cook rice in this cooker it can reduce 25% of the carbs (in lab testing on white rice).

Did a serach before posting and only can across a post by @AndBreathe in the What have you eaten today? (low Carb Forum) back in Nov-23 who reported a 40% reduction in a rice cooker but couldn't see any replies to that specfic message so thought to start a new thread.

Any thoughts as in theory if you normally eat 40 carbs worth of carbs in rice in a meal a 25% reduction would then mean only 30 carbs - I not looking to reduce the carb as no issues with rice but thought it was interesting or is it just a sales pitch? Attached the details about the cooking process and the 25% reduction in the instructions.

ROE
 

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  • Rice Cooker reduction Carb.pdf
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sausage91

Member
Messages
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I just wouldn’t go near white rice personally. I Use brown basmati to be quick.
I think the sales pitch is misleading. whatever the weight of the cooked rice = that amount of carbs.
 
  • Agree
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Calderbloke

Calderbloke

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Messages
64
Type of diabetes
Prediabetes
Treatment type
I do not have diabetes
Dislikes
Not being able to eat my home-made bread any more
ROE100 said:
Just brought a rice cooker (Kumo Ninja) and reading the details before using there was a mention that if you cook rice in this cooker it can reduce 25% of the carbs (in lab testing on white rice).
Click to expand...
Can you cook brown rice in it? I know it can take twice as long as white rice in a normal pan but if a rice cooker can help I might well buy one.
 
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SimonP78

Well-Known Member
Messages
536
Type of diabetes
Type 1
Treatment type
Insulin
Looking at the explanation, it assumes that starch is lost to the water while cooking (which is plainly obvious if you look at the colour of water used to cook rice and/or when rinsing sushi rice before cooking), whether it looses a full 25% of the available carb content (starch) or not I don't know and probably depends on the rice in question and the cooking conditions.

There may be some additional benefit from the slower cooking process too which allows more cross-linking (iirc) to occur which makes some of the starches either harder or impossible to digest thereby stopping them from being absorbed.

YMMV, can you do a controlled experiment and tell us how it works?
 
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