Is there a difference in carb content (how many carbs in 1/3 cup) of rice if the starch is removed?
South Asians, after boiling the rice, drain the water with the starch.
So, what would the carb content be, if the starch is drained?
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.
The difference, if any, is minute.
Probably comparable to the difference between a peach with the skin on, and a peach without the skin.
The vast, vast majority of the carbs are in what’s left behind.
Rice weighs in at 10g of carb per soup spoon. Rinsed, maybe 9.9g?