Low GI, nutrient-retaining parboiled rice and fiber-rich brown rice are generally safe for diabetics. There are various types of rice here.
Grateful are you who love rice! Come along as we investigate the fascinating realm of rice and all of its wonders! I hear concerns about rice’s high carb content a lot as a nutritionist. Just remember that moderation is essential!
Brown rice: With a GI of 50, brown rice is nutty and full of fiber. Diabetes sufferers will benefit from this as it avoids blood sugar rises. Additionally, it lessens unwelcome hunger sensations and prolongs feelings of fullness.
White rice: Although it can be prepared quickly and is versatile, its higher GI around 72 makes it unsuitable for diabetics who may experience rises in blood sugar levels. It can be used to make a variety of dishes, though.
Wild rice: With an extremely low GI of 45, wild rice is chewy and high in protein. It tastes fantastic when added to soups and salads.
Red rice: With medium GI around 55, red rice is high in fiber and antioxidants. It gives food color and health benefits.
Basmati rice: With a GI of 50–58, basmati rice is low to medium in flavor and aroma. It is perfect for pilafs and biryanis.
Jasmine rice: With a higher GI of 68, it has a flowery scent. Enjoying this in moderation is possible.
Arborio rice: A medium GI (starchy) rice (69), Arborio is essential for smooth risottos.
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Black rice: Packed full of antioxidants, black rice possesses low to a medium GI (42–45). Both sweet and savory dishes pair well with it.
Parboiled rice: with a low GI of 38, it retains nutrients. It works well with side dishes and pilafs.(Source: Hindustan Times)