Basmati Rice?

[Essex]

Hi
I keep reading that Basmati Rice is good in terms of carbs for rice
Does this only apply to the brown version or is it the white too?
I guess brown is better, but what is more important - the colour or the basmati or not part?
I ask cause I love basmati but like the quicker cooking of white ... I am a reluctant chef
Thanks

 

[Leadinglights]

Hi
I keep reading that Basmati Rice is good in terms of carbs for rice
Does this only apply to the brown version or is it the white too?
I guess brown is better, but what is more important - the colour or the basmati or not part?
I ask cause I love basmati but like the quicker cooking of white ... I am a reluctant chef
Thanks

There is really not much difference in the carbs between different rices, the brown version releases glucose a bit more slowly in some people, but most people (Type 2 ) tend to avoid rice as it it one of the high carb foods not well tolerated. People substitute cauliflower rice as it is very low carb.

 

[Essex]

Thanks, that's another query off my list

Is pasta better?

 

[Leadinglights]

Thanks, that's another query off my list

Is pasta better?

Normal pasta is not really as also high carb but pasta made from edamame bean or black bean is much lower in carb.
People use alternatives as well, courgette, celeriac ribbons, butternut squash and similar.

 

[Essex]

Thanks.
That's my two 'recipe' staples gone then. oh well

 

[Docb]

The way I treat it is that to a first approximation all flours and all grains are the same when it comes to their effect on blood glucose. There are bigger things at play than the type of the rice or the flour as far as I can see.

Mind you, I have not eliminated pasta from my diet. I just don't make pasta dishes where the pasta has to be the principle ingredient. So I don't make spaghetti with a bolognaise sauce. I make bolognaise sauce with spaghetti with a fraction of the spaghetti that I used to have. More sauce of course!

 

[Essex]

The way I treat it is that to a first approximation all flours and all grains are the same when it comes to their effect on blood glucose. There are bigger things at play than the type of the rice or the flour as far as I can see.

Mind you, I have not eliminated pasta from my diet. I just don't make pasta dishes where the pasta has to be the principle ingredient. So I don't make spaghetti with a bolognaise sauce. I make bolognaise sauce with spaghetti with a fraction of the spaghetti that I used to have. More sauce of course!

Thanks @Docb,
That makes a lot of sense, and me very happy 🙂