I am a steamed white rice fan. Been diabetic for 3 years now - Type 2. How do you make brown rice more palatable??
That is awesome info. I love quinoa in a salad. Thanks so much! have a great day. kathy
I second the recommendations for quinoa and cauliflower as substitutes. I'm a huge fan of cauliflower mock mashed potatoes. I don't bother using the chicken base/bullion in the recipe and I add extra cream cheese.
Thanks so much. I just looked that up - sounds awesome.
I was amazed at how good the cauliflower mashed were with cream cheese. totally different than what you expect.
As for Quinoa, be careful. It has as many carbs as a cup of rice. So, from a BG standpoint, there is no difference between the two.
I cannot vouch for the grain Quinoa but we are big users of Quinoa pasta (in turquoise box). It is the one mixed with corn flour, not rice flour. While Quinoa pasta claims to have 38 grams of carbs for a 2 oz serving (weighed dry), we charge 55 grams for two cups cooked (supposedly 80 grams) and she still needs to feed the insulin given for this dish one and a half to two hours after eating. They are either not truthful about the carb content or there is something in the way this is digested. She does not spike from this pasta, and will have to cover the insulin on board at the 1.5 to 2 hour mark with fast acting sugar such as fruit. So, while tricky, and you can't safely dose with insulin for this meal, our Type 1 can have a decent sized serving of pasta, with free fruit for desert. Regular pasta is so problematic (causing lows then highs), I think we would have had to eliminate it from her diet. I think the quinoa pasta is great, just be careful to keep an eye on your blood sugar for the next two to three hours after eating.
Uncle Ben's converted rice has a glycemic index of 36. It is the rice with the lowest glycemic index on the market and would be the first choice for us when cooking for our Type 1 child. She's been using it for years. Brown rice has a higher glycemic index of 50. She won't touch it so we don't use it. I have a feeling brown rice is more nutritious but not really sure as converted rice has nutrients cooked in somehow. GABA rice, which is sprouted rice would be even more nutritious. It has sprouts on bottom of rice showing so she won't eat it. Or you can sprout your own and I think you can sprout white rice. Very nutritious. I'm sure you don't eat gallons of rice, she eats bread, potatoes rice in moderation and occasional treats as well. Even if she went lower carb, I think she would probably end up just eating a half cup of rice or a quarter cup.
I know this discussion is about brown rice, but Consumer's Union Magazine recently published a report showing high levels of arsenic in all rice, and esp. brown rice and brown rice syrup. I have cut way back on my rice consumption, which is not easy since I have Celiac Disease and rice flour, etc., has been a big part of my diet. Now I'm finding substitutes, such as Buckwheat, Quinoa, Amaranth, almond flour and coconut flour. The silver lining is that now I find I'm eating fewer carbs.
I don't eat any rice nowadays, being LCHF, but in the days when i did, I used to simply cook brown rice about twice as long as white.