Originally Posted by
Onebyone
If you boil white rice when cooking for 30 min. there will be very little carbs left in it. The texture is the same as regular cooked rice. Not mushy at all. I cook all my rice this way and no one has ever noticed the difference.
Where do the carbs go? Are you saying to boil it until the starch is released and then drain and rinse? Is that how it's supposed to work? Rice is really high in starch. I'm curious how cooking at a boiling temperature reduces that starch.
bkay