Calculating carbs in rice

[LeeLee]

My hand blender came with attachments that turn it into a small food processor. However, if you can't get one of those, try this... cut the florets into small pieces and then add water before blending with the hand blender. Strain through a sieve and let the solids dry, then proceed to dry-fry. Keep the water to either make your curry, or use for gravy another day so you don't wash all the vitamins down the drain. I'm making this up as I go along, so do let me know if the experiment works!

 

[Tina63]

When we used to carb count, I just used digital scales and weighed directly onto my lad's plate when serving up. I agree, rice weight increases 3 times when cooked, so I would just know how much 10g cooked rice was then times that up acccording to how many gs he wanted. Easy! It's ok weighing it dry AS LONG AS YOU ARE ONLY COOKING ONE. As I was cooking for 3 or 4, it was just easier to weigh it when serving up. I did that with pasta, potatoes, all sorts. Easy though, digital scales and it takes second. Especially if you know in advance how many gs you want to aim for.

Never tried the cauli rice. I pretty much loathe it as a vegetable unless smothered with cheese sauce, but must try that, it sounds lovely.

(I sometimes eat chilli on a bed of mashed swede, or even shredded cabbage when dieting - not half as bad as it sounds, honest!)

 

[Cat1964]

I sometimes eat chilli on a bed of mashed swede, or even shredded cabbage when dieting - not half as bad as it sounds, honest!

Having a hard time here trying to think of not having chilli with rice or tortilla chips....yum!

 

[bennyg70]

Dorys profile picture - Hilarious.

 

[Adrienne]

Basmati rice and brown rice (and this is pretty much as carbs and cals says as well) 100 g cooked is 30 carbs.

Jessica usually has about 200 g cooked rice so thats 60 carbs.

When she was young, for those on pumps that have a problem, we found that she used to hypo quite quickly so had to dual wave about 20/80 over 2 hours ish. Then that changed to 40/60 over 2 hours (for those that don't pump that means 20/80 is 20% of the insulin up front and 80% gets dribbled in over the next two hours).

However as she has got older and now is a grown up body (in a 13 year old eek) we have to give the whole lot up front but we have always used 100 g cooked is 30 carbs and have never had a problem.

🙂

 

[DeusXM]

If you haven't got a food processor, you can use a standard cheesegrater to make cauli rice - the medium gauge probably works best.

Also, trust in the cauli rice. I hate cauliflower (I don't even like cauliflower cheese) but it's fine when it's either riced or turned into mashed faux-tato. Personally I fry cauli rice in toasted sesame oil to give it more of an Asian flavour.

The trick is to remember that rice is simply a delivery mechanism. No-one makes a chilli or a curry with the thought "Oh, I simply love the taste of rice, maybe I'll make less curry". Rice is just there so you've got something else on your fork other than sauce. You can also scare yourself off rice quite easily when you realise that a portion of rice will have the same overall impact on your blood sugar as a couple of slices of cake. A smallish piece of chocolate cake with frosting on it has around 30-40g of carbs in it; a good portion of rice probably has near 60-80g.

When you realise that, you quite quickly start to lose your taste for 'real' rice.

 

[Adrienne]

If you haven't got a food processor, you can use a standard cheesegrater to make cauli rice - the medium gauge probably works best.

Also, trust in the cauli rice. I hate cauliflower (I don't even like cauliflower cheese) but it's fine when it's either riced or turned into mashed faux-tato. Personally I fry cauli rice in toasted sesame oil to give it more of an Asian flavour.

The trick is to remember that rice is simply a delivery mechanism. No-one makes a chilli or a curry with the thought "Oh, I simply love the taste of rice, maybe I'll make less curry". Rice is just there so you've got something else on your fork other than sauce. You can also scare yourself off rice quite easily when you realise that a portion of rice will have the same overall impact on your blood sugar as a couple of slices of cake. A smallish piece of chocolate cake with frosting on it has around 30-40g of carbs in it; a good portion of rice probably has near 60-80g.

When you realise that, you quite quickly start to lose your taste for 'real' rice.

Mmmm well we love rice, especially basmati. Can't bear cauli rice and have tried it a few times.

Rice is much better for you than cake so not really that similar - but just my opinion 😛

 

[DeusXM]

Rice is much better for you than cake so not really that similar - but just my opinion

Oh I agree, rice is definitely a healthier overall choice to cake - it's just that for me, both are a nightmare on my blood sugar control. Cauli rice gives me a good 'cheat' that also gets a bit more veg in me. Haven't found a viable alternative to cake yet!

 

[Vix]

When we used to carb count, I just used digital scales and weighed directly onto my lad's plate when serving up. I agree, rice weight increases 3 times when cooked, so I would just know how much 10g cooked rice was then times that up acccording to how many gs he wanted. Easy! It's ok weighing it dry AS LONG AS YOU ARE ONLY COOKING ONE. As I was cooking for 3 or 4, it was just easier to weigh it when serving up. I did that with pasta, potatoes, all sorts. Easy though, digital scales and it takes second. Especially if you know in advance how many gs you want to aim for.

Never tried the cauli rice. I pretty much loathe it as a vegetable unless smothered with cheese sauce, but must try that, it sounds lovely.

(I sometimes eat chilli on a bed of mashed swede, or even shredded cabbage when dieting - not half as bad as it sounds, honest!)

I have digital scales to weigh all my food when cooked, I was just thrown off by the carbs and cals weight and pic not looking anything like my weighed proportion (30g cooked)

Not that it seems to make a difference at the mo anyway as my sugars are all over no matter what I do 🙄

xx

 

[Adrienne]

Oh I agree, rice is definitely a healthier overall choice to cake - it's just that for me, both are a nightmare on my blood sugar control. Cauli rice gives me a good 'cheat' that also gets a bit more veg in me. Haven't found a viable alternative to cake yet!

Ah right ok. Rice used to be a nightmare on levels for Jessica (my daughter) but not any longer. It is a piece of cake 😉 for us now just a straight up bolus and all works ok.

Pasta is the only one we use a dual wave for now of 30/70 over 4 hours as we would get a spike at the 6 hour mark otherwise and that dual wave works well for us.

 

[Mossey]

Can anyone tell me quickly how many carbs in a very big red apple and how that would relate to insulin needed ?

 

[DeusXM]

There's about 20g of carbs in a large red apple according to Carbs and Cals, about the same as a Wispa bar.

How this relates to insulin need is entirely dependent on the individual. It's worth noting that the carbs in an apple will primarily be simple sugars rather than starch and may be absorbed quickly.

 

[Mossey]

There's about 20g of carbs in a large red apple according to Carbs and Cals, about the same as a Wispa bar.

How this relates to insulin need is entirely dependent on the individual. It's worth noting that the carbs in an apple will primarily be simple sugars rather than starch and may be absorbed quickly.

Thanks for that. 🙂

 

[Pumper_Sue]

Can anyone tell me quickly how many carbs in a very big red apple and how that would relate to insulin needed ?

A big red apple varies in size for everyone
So simple thing to do is weigh the apple and work out the carb value from it's weight.
Do this a few times and then you can guestimate a lot easier. 🙂