I am a steamed white rice fan. Been diabetic for 3 years now - Type 2. How do you make brown rice more palatable??
Doesn't rice spike your BG?
Yes it does. I need to find alternatives. Any suggestion?
I don't eat any grains & haven't for almost 4 years. No need for grains & they sure aren't diabetic friendly. There's more fiber in vegetables than in grains.
Well, in regards to low carb rice is totally out as it's super high in carbs.
For making brown rice palatable some olive oil, bacon fat or other such lards would surely help. Salsa if desired, can go well. Parmesan cheese maybe sprinkled over the top, think pasta roni.
Wow - I was just asking a legit question. My doctor is the one who suggested brown rice. I don't eat gallons of it.
I'd run from a doctor who suggested a diabetic eat brown rice:)
Oh, I didn't mean to be offensive. If you don't eat low carb, have at it. I used to love white rice, but I would need to super bolus (15u?) just to cover a cup.
A cup of brown rice has about 45 carbs in it. That is a lot for some of us (a full days carbs in some cases). A good alternative is cauliflower rice which can be made with the suggestions I mentioned previously to enhance taste. There are tons of recipes online for it.
Sorry I took that personally. I am trying to deal with all of this and depression too. Life is challenging. I was thinking more of a 1/2 cup serving per the ADA dietary recommendations. I only eat rice 1-2 times per week. Could cut it back to 1x/week though. I eat a lot of cauliflower - it is one of my faves. Thank you for your help. Much appreciated.
No worries! D is a pain and we're all in that boat with you. I would give that cauliflower rice a shot. When I went low carb, white rice with sushi, chicken, and all other ways was something I sorely missed. The cauliflower isn't sticky, but it's a great way to not see BG spikes and still get a good side dish. Be well!
thanks so much!!
I don't eat any rice any more. Spikes me, but if you love rice. cook the brown rice nearly twice as long as the white, or start some brown rice on to boil and cook about 20 minutes, then add some white rice and cook a further 15/20 minutes for a mixture. Alternatively get quinoa and cook according to directions on packaging. Yet another tasty alternative is Pearl barley. this also needs longer cooking. You'd need to look them up for carb counts
Hana
That is awesome info. I love quinoa in a salad. Thanks so much! have a great day. kathy
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.
Spaghetti squash is a great replacement. I can eat only a 1/2 cup of brown rice at a time, and absolutely no fat with it.
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 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.
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 do eat brown rice,1/2 cup per serving. I do several things, stir fry onions,peppers and meat, add some soy sauce,garlic and or ginger. Serve over the rice. Or sauté diced onions in a little butter,once cooked mix into rice. I hope this gives you some ideas.We eat rice 1-2 x a month. Nancy