So I got a gift for Christmas and I have now tried it out a few times. My research have since found there are other brands on the market each claiming could reduces carbohydrates to a certain percentage. This one said 25% reduction.
Now I don’t have anyway of know how to measure the % but I can see the starch water that is left behind, which otherwise would have been in the rice I eat. In my opinion is thus – Every little helps even though I eat rice like twice a week. This is not due to diet but more due to the fact I control my diabetes by controlling the food I eat. At this precise moment I like to believe/think this is a really good way of boiling rice with less starch so less carbohydrates and better for me. This is based on judging the cloudy starchy water left behind after cooking. I washed and rinsed the rice 3 to 4 times before putting in the stainless steel pot to ‘steam’ Maybe and just maybe I allow myself to have three times of rice a week! I mean after boiling like this, freeze and defrost would be at least 50% less carbo right? (Wish/Hope)
“Scientifically, (we already know this) washing rice 2-4 times prior to cooking helps in removing the starch. Cooking in loads of water (par boiling) to remove starch from rice is one method hence some people prefer the par-boil and steam method – you boil the rice to allow the starch to “drain/seep” from the rice into the cooking water, remove rice from the starchy water, then steam. Does your new cooker allow a boil and steam method? If yes, starch is reduced. How much? Ah you need a measuring tool for that (or litmus paper + chemical method?). Adding a little oil/fat in the cooking reduces absorption of starch by the body. Agree, cooling and re-heating is one way as it changes the “structure” of the starch to make it less absorbent by the body. Types of rice helps like the less starchy Basmati (80%) versus Thai Jasmine (85%) versus Long Grain (90-93%)