This is a common question among many people throughout the world since there are 40,000 varieties of rice grown on every continent except Antarctica.
Rice is the most widely consumed grain in the world.
And if you are like most individuals, rice is included in a lot of your weekly eating plan.
Maybe you have heard that rice is a forbidden food with the Glycemic Index way of eating so you have dismissed it as not being something for you; you are just not interested in making that kind of major change in your life.
Let us explore some of the 40,000 different varieties of rice that might be available to you in preparing those favorite dishes.
There are basically two main categories that all rice falls into - whole grain rice and white rice.
Most of you probably grew up eating white rice and white bread.
It taste good and it was easy to prepare without too much effort, but it also has a lot less nutritional value because of the processing of removing all the husk and in some cases, polishing the rice that takes the germ off (this germ is good for you).
So you end up with a product that is quick to prepare, milder in flavor, but much less nutrition and it is absorbed or digested very quickly when eaten, causing your blood sugar to spike.
As one of my grandsons is so fond of saying, "This is not good.
" But remember, white rice is just one of 40,000 different varieties of rice, and I can guarantee that from the whole grain rice available you will find one, or many that you will love.
Because whole grain rice has been minimally processed to remove only the hull from the kernel, the rice bran layer and the germ are retained.
Whole grain rice has a lower glycemic index and is more nutritious because it does not lose the vitamins, minerals and fiber, especially the B-complex.
Because whole grain rice is not husked, it takes longer to cook, but it also tends to be more flavorful, aromatic, and colorful.
Like any whole grain product, rice also has special storage considerations if it is kept at room temperature.
Probably brown rice is the most well-known of the whole grain rice.
It produces twice as much fiber as white rice, has a sweet nutty flavor and can be used in a variety of your favorite dishes.
But do not stop there; treat yourself to black rice, aromatic rice, wild rice, long grain rice, Asmatic rice, basmati rice, red rice, Texmati brown rice or combine some of these together for a truly delightful and nutrition dish.
You also will lower the glycemic index by combining protein and/or vegetables with your rice dishes.
I hope you will extend your horizons and try some of these other delicious rice varieties that are available.
Rice is the most widely consumed grain in the world.
And if you are like most individuals, rice is included in a lot of your weekly eating plan.
Maybe you have heard that rice is a forbidden food with the Glycemic Index way of eating so you have dismissed it as not being something for you; you are just not interested in making that kind of major change in your life.
Let us explore some of the 40,000 different varieties of rice that might be available to you in preparing those favorite dishes.
There are basically two main categories that all rice falls into - whole grain rice and white rice.
Most of you probably grew up eating white rice and white bread.
It taste good and it was easy to prepare without too much effort, but it also has a lot less nutritional value because of the processing of removing all the husk and in some cases, polishing the rice that takes the germ off (this germ is good for you).
So you end up with a product that is quick to prepare, milder in flavor, but much less nutrition and it is absorbed or digested very quickly when eaten, causing your blood sugar to spike.
As one of my grandsons is so fond of saying, "This is not good.
" But remember, white rice is just one of 40,000 different varieties of rice, and I can guarantee that from the whole grain rice available you will find one, or many that you will love.
Because whole grain rice has been minimally processed to remove only the hull from the kernel, the rice bran layer and the germ are retained.
Whole grain rice has a lower glycemic index and is more nutritious because it does not lose the vitamins, minerals and fiber, especially the B-complex.
Because whole grain rice is not husked, it takes longer to cook, but it also tends to be more flavorful, aromatic, and colorful.
Like any whole grain product, rice also has special storage considerations if it is kept at room temperature.
Probably brown rice is the most well-known of the whole grain rice.
It produces twice as much fiber as white rice, has a sweet nutty flavor and can be used in a variety of your favorite dishes.
But do not stop there; treat yourself to black rice, aromatic rice, wild rice, long grain rice, Asmatic rice, basmati rice, red rice, Texmati brown rice or combine some of these together for a truly delightful and nutrition dish.
You also will lower the glycemic index by combining protein and/or vegetables with your rice dishes.
I hope you will extend your horizons and try some of these other delicious rice varieties that are available.