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Message: <blockquote data-quote="imhotep" data-source="post: 24867455" data-attributes="member: 562115"><img src="/styles/default/xenforo/smilies/default/yes.gif"  class="smilie" loading="lazy" alt=":yes:" title="Yes    :yes:" data-shortname=":yes:" /> Correct. All kinds of rice will contribute to sugar levels. But Basmati is much better. Jasmine and other gelatinuous (sticky) rice shoots up sugar levels immediately, whereas basamti rice will have a slow release. This is important for Type 2 diabetes management.Wholegrain Basmati rice has the lowest GI (glycaemic index) of all rice types. The varying GIs of rice depends on the type of carbohydrate present in the grains. Basmati rice has the greatest amount of a type known as amylose which does not gelatinize during cooking and results in fluffy, separate grains.Before cooking basmati, soak it in medium hot water for 30 minutes. Throw the water out, and then cook it with boiled water in the rice cooker. The rice will come fluffy, nice and separated.There is a special type of a Wholegrain basmati specially developed for diabetes. The problem - You have to soak it for nearly 4 - 5 hours before cooking. Otherwise it's hard. The taste it good but you have to use a rice cooker with a timer.</blockquote>

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