Over cooking brown rice

[kellandh]

I enjoy making and eating paella with brown rice. I have noticed, however, that my glycemic level rises dramatically after I have eaten the meal. I'm wondering if this is due to the rice having been cooked for too long a time. It does seem that whether I use brown rice or normal rice the result is much the same although with standard rice I don't cook it for too long a time. Any thoughts?

 

[helli]

All carbs will raise our blood sugars regardless how they are cooked.
This includes bread, pasta, rice, noodles, ...
This is why you see little difference between brown and white rice.

I know it is not ideal but can you use rice replacement such as cauliflower rice?

 

[Josh DUK]

I enjoy making and eating paella with brown rice. I have noticed, however, that my glycemic level rises dramatically after I have eaten the meal. I'm wondering if this is due to the rice having been cooked for too long a time. It does seem that whether I use brown rice or normal rice the result is much the same although with standard rice I don't cook it for too long a time. Any thoughts?

Helli is correct that all carbs raise your blood sugar. Would it help to reduce how much rice you use when cooking? Some type 2's tolerate more carbs than others. It may even be helpful to speak to your GP about switching to low carb alternatives.

 

[Drummer]

I enjoy making and eating paella with brown rice. I have noticed, however, that my glycemic level rises dramatically after I have eaten the meal. I'm wondering if this is due to the rice having been cooked for too long a time. It does seem that whether I use brown rice or normal rice the result is much the same although with standard rice I don't cook it for too long a time. Any thoughts?

I'm afraid that is what happens when a type 2 eats any sort of grain - I enjoy seafood, but do not eat rice of any sort.
If you test after eating it should soon become clear if you can tolerate small amounts of rice or should swap to some alternative such as cauliflower.

 

[bulkbiker]

due to the rice having been cooked for too long a time

No it's due to the carbohydrate content of the rice that you as a T2 are effectively allergic to.

 

[Pumper_Sue]

Rice is basically starch/very high carb so as a type2 best avoided.

 

[kellandh]

I'm very grateful to you all for your helpful replies. I had not thought of trying cauliflower. I've always been told to use whole meal bread/rice/pasta as these release sugars more slowly into the blood but it seems none of you go along with this idea. My nurse (who's Type1 and has a pump) tells me simply to up my dose of insulin if it looks too high after a meal. This has been effective - but not always.
It's been interesting to note that most advice from the hospital here is geared to avoid having a hypo, an experience quite unknown to me for 26 years. My problem has always been the opposite! At the risk of sounding frivolous if I get a bit twitchy now due to a low blood sugar level I'm quite pleased as I can eat a jam sandwich or even a handful of potato crisps to correct it. Such luxury!!

 

[helli]

I hadn't realise you were taking insulin, @kellandh
Do you carb count and adjust your insulin dose or are you on fixed doses?
If you are on fixed doses, take care not to reduce the amount of carbs too much as it could lead to your levels going too low.

 

[Tdm]

I think basmati is lower gi, may be woth a try?

 

[everydayupsanddowns]

I find it almost impossible to overcook brown basmati!

We have a few dishes based on brown basmati that involve simmering for about an hour. I can’t say I really notice all that much difference in the speed of absorption between brown and white basmati (maybe 10-20%) but the carb count is usually slightly lower.

If you are taking meal insulin (rapid acting) it should be possible to adjust your doses and dose-timings to still enjoy rice based dishes @kellandh 🙂