Comments on: Rice cooker – 25% less carbohydrates https://www.julieolive.co.uk/2025/01/05/less-carbo-rice-cooker/ A Malaysian lost in Britain Fri, 12 Jun 2026 16:42:14 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Megh Balika https://www.julieolive.co.uk/2025/01/05/less-carbo-rice-cooker/#comment-21579 Fri, 12 Jun 2026 16:42:14 +0000 https://www.julieolive.co.uk/?p=7309#comment-21579 This was a really informative post! I like how you shared your personal experience and explained the process step by step. Seeing the cloudy starch water left behind definitely makes the method seem promising, and it’s great that the rice still turns out fluffy and delicious.

]]> By: Cindy Jaques https://www.julieolive.co.uk/2025/01/05/less-carbo-rice-cooker/#comment-18066 Tue, 14 Jan 2025 10:41:38 +0000 https://www.julieolive.co.uk/?p=7309#comment-18066 “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%)

]]>