When cooked properly, between Rice, Pasta, Potatoes, & Bread,... Rice is the healthier starch to accompany a meal; Basmati-White Rice that is, not brown! Basmati rice is the healthiest & most Aromatic of white rice, & gives off a beautiful sweet popcorn aroma while it's cooking!
The trick is to cook it properly, to what most Americans might fear is "under-cooked." Which really isn't, most Americans take cooking rice for granted (if not using Instant rice, lol) & simply toss it in a pot & cook it until it's border-line mushy (way over-cooked!) Over-cooking anything is like "Processed food" The more something is "Processed/cooked" the easier/quicker your body is able to digest it, which floods the body with fats & starches, faster than it can use it, so it starts storing it, wherever it can manage to put it; not to mention flooding your blood-stream with sugars!
Instructions
Use 1 cup & 1½ tbs of Rice, for every 1½ cups of water!
(Simply double/triple, these measurements to reach desired amount!)
Start by measuring rice & add it to a bowl, then measure required water & add it to your pot. Place the pot of water on stove over high heat (add a pinch of salt & tsp of butter "optional") Cover & bring to a boil; Then dump the Rice in, & give it a quick stir to level amounts out. (Cover & turn heat as low as possible!) We are going to cook/simmer the rice for a total of 13 mins... (Exactly!!) Use a Timer, DON'T Over-Cook it!! Now, if you wish to reduce the Rice's stickiness, & make it even "Fluffier" (for that perfect bite) Then cook the rice on high for the 1st minute, & then give the rice a quick stir to break it up & loose from the bottom; then immediately Re-cover it & reduce heat as low as possible & simmer for the "remaining" time (11mins 45sec ±)
When the timer goes off after 13 mins total, remove it from the heat & turn off! DO NOT REMOVER COVER; Allow rice to steep covered for 10-15 mins... Now your perfect rice is ready, just fluff with fork & serve, Enjoy!
I'll post some relevant "Rice" Health values / nutritional Data with links (Below) for those interested!
Why do Chinese eat white rice instead of brown?
Have
you even wondered why Asian countries have eaten white rice for
thousands of years, not brown? Because brown rice is full of phytates
and lectins, which bind to vitamins and minerals and prevent them from
being absorbed. Phytates are anti-nutrients found in grains and legumes.
Quote
"Brown rice has a GI of about 50 and white rice has a GI of about 89, meaning that white rice increases blood sugar levels much faster than brown. Still, both are very high in carbs, which will cause your blood sugar levels to rise... You can also combine rice with foods like vinegar or oil, which can lower the GI. Furthermore, you can try other varieties of rice with lower GIs, such as:
basmati
red
black
wild
Brown rice contains antinutrients
Antinutrients are plant compounds that may reduce your body’s ability to absorb certain nutrients. Brown rice contains an antinutrient known as phytic acid, or phytate, that makes it more difficult to digest... While phytic acid may offer some health benefits, it also reduces your body’s ability to absorb iron and zinc from food... Over the long term, eating phytic acid with most meals may contribute to mineral deficiencies... Brown rice tends to be higher in arsenic than white rice... Significant amounts have been identified in rice and rice-based products... Long-term consumption of arsenic may increase your risk of chronic diseases including cancer, heart disease, and type 2 diabetes."
(Healthline,com)
