There is no "starchless" rice. There is "parboiled" rice. Parboiled rice has been found to have a lower glycemic index than "regular" rice. But a lower glycemic index (for a T1) can be confusing. A food can have a lower glycemic index because it causes an overall lower glucose rise, but it can also have a lower index because it digests slower. This is what happens with complex carbs and I would argue also happens with "resistant" carbs. And some people consider parboiled rice a resistant starch.
The problem is that while parboiled rice may not cause a huge immediate rise in blood sugar, it will eventually be digested. So you might find that eating parboiled rice and bolusing you are fine at 2 hrs, only to check a 3-4 hours and see that your blood sugar has rise. I find the same thing happens with the Dreamfields pasta.
All you can do is experiment and find out. Everybody is different.
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