|Brown Basmati Rice|
If you eat a lot of white rice you are putting yourself at risk for diabetes. There’s no way around that. Nobody likes to have diabetes.
I love both white rice and brown rice. White rice is definitely cheaper and keeps a long time in storage. Brown rice has oil in it that can spoil over time, so you can’t keep it in large quantities. I buy it in the small bags at the grocery store & try not to forget I have it. You could maybe keep it in the fridge.
I love the nutty flavor of brown rice & it’s even good served like oatmeal. So think about shifting to brown rice. If your family is resistant, add some brown rice to the white when you serve it. Then gradually increase the amount of brown rice until you can phase out the white rice totally. You can still combine proteins using brown rice instead of white rice.
From the linked article:
“And those who eat white rice on a regular basis — five or more times a week — are almost 20 percent more likely to develop Type 2 diabetes than those who eat it less than once a month.” . . .
“In addition to having a lower glycemic index than white rice, brown rice also contains important nutrients like magnesium that are stripped during the refining process; it also contains much more fiber. Earlier studies have found that having these nutrients in the diet protects against diabetes, Dr. Sun said.”