White rice has been a staple food in many cultures for centuries but it gets a bad rap for its high glycemic index and low nutritional content. As someone who struggles with IBD, it’s been at the bottom of my food list for years.
Did you know recent research suggests white rice deserves another look?
It is not devoid of nutrients. It is actually a good source of folic acid, potassium, and magnesium, which are important for healthy cell function, blood pressure regulation, and prevention of heart disease.
It is low in fat and sodium, which can help reduce the risk of obesity and hypertension.
If you feel like you need brown rice to aid in digestion - you may not.
Did you know reheating rice turns starch into resistant starch? That means that reduces its impact on glucose levels AND the resistant starch becomes a form of fiber which works as a prebiotic, feeding the good bacteria in your gut and helping to support immunity.
I made my first great batch of rice yesterday ~ not gummy or burnt 👏🏻 and turned it into a delicious rice pudding!
1.5 cups of cooked Arborio rice
2 cups of oat milk
2 tsps cinnamon
1/8 cup monkfruit sweetener
1 cinnamon stick
Pinch of sea salt
Bring it all to a boil, stirring every couple of minutes, until most of the milk is absorbed.
To finish mix in 2 TBSP of maple syrup, a dash more cinnamon and a tiny bit of flaked sea salt.