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.
Special fund established to support initiatives for grandparents of, parents of, and young people living with diabetes BERKELEY, CA: March 11, 2014 – The Diabetes Hands Foundation now hosts GrandmaSandy.com among its online sites and has established the Grandma Read on! →
The Diabetes Online Community (#DOC) went above and beyond this February, showing themselves to be a truly great and compassionate people. Spare a Rose, Save a Child is an initiative dreamt up by members of the DOC to benefit children Read on! →