Preparation

• In cases of hyperglycemia, prediabetes, and type 2 diabetes, it is always recommended: it helps reduce starch and improve digestibility, texture, and cooking.

• For those following a low glycemic index diet and for diabetics, it is useful to deamidate rice:
  1] Using a fine-mesh strainer, rinse the rice under running water to remove some starch;
  2] soak it in cold water for about 2 hours – for basmati rice, 30 minutes is enough – stirring occasionally and changing the water at least a couple of times;
  3] finally, rinse again and drain thoroughly.

• This procedure helps to reduce the amount of starch available for rapid absorption, resulting in rice that cooks faster and has a reduced glycemic impact.
  If you taste a grain, it will feel like eating pre-cooked rice.

  

• Risotto
  1 – Deamidate the rice;
  2 – Toast or more correctly heat it: it is similar to pre-cooked rice so the grains will never become as hot as if they were raw;
  3 – Deglaze with white wine, add the broth* – or the seasoning or the sauce – ladle by ladle, stirring until absorbed as in traditional risotto.
  * Note that deamidated rice is already waterlogged and will not absorb much.

• Alternatively
  1 – Deamidate the rice;
  2 – Cook the rice [remember deamidation reduces cooking time];
  3 – Prepare the seasoning – in pot or pan;
  4 – Combine the deamidated and cooked rice with the seasoning and mix or toss in the pan according to the type of preparation.

• Remember to check your glycemic response!