Just saw an ad for "haiga rice" in Japanese on KTSF. C. noticed that it seemed to be "off-white," neither white nor brown, so I looked it up. Indeed, it's short grain white rice with the bran removed but the germ still attached
and has apparently only been available outside Japan for about 8 years. If you don't really like the taste of brown rice but you want something a little more nutritious than white rice, it might be worth a try. We're actually planning on trying some if it's not fabulously expensive (it might have dropped since the linked article was published 7 years ago). I like brown rice but there are some dishes I don't feel it goes well with, and yet white rice isn't all that healthy.
I don't know if it'd be helpful for people watching their blood sugar, but anyway.
OK, this is really interesting...apparently it WOULDN'T help, but I learned something else from reading Chowhound. "As a diabetic, my main concern was that I try to get a lower Glycemic index rice - I eat rice all the time, often with breakfast, lunch and dinner - I eat small portions so that I don't have to take that extra dose of insulin - but once in a while, I want that second bowl, and finding a low glycemic index rice would really help.
As it turns out, my main issue was that I was eating the cal-rose vs. koshihikari. Cal-rose has a GI in the 80's, which is high, but Koshihikari's GI is in the 30's. The difference is the ration of amylose to amylopectin - the two main forms of starch. Amylose is harder to digest, so a higher ratio of amylose insures a slower uptake of carbohydrate. In other words, Haiga helped - but so did plain white Koshihikari. In fact, I personally don't see much of a difference. The partial whole grain benefits of haiga may be in other forms - nutritional concerns, for example, but from the GI issue, it's not significantly greater. "
It seems wild to me that Koshihikari rice, one of the most common short-grain rice varieties in Japan, would have that much lower of a glycemic index than Calrose.
So, in fact, looking at http://www.mendosa.com/gilists.htm
, if you're diabetic, it may be better to eat a serving of Koshikari (Japonica), white, short-grain (glycemic load, which as I understand it is a better number to focus on than glycemic index of 18) rather than a serving of most brands of brown rice. I mean, assuming you can't tolerate parboiled/converted rice (blechhh). It's still not a LOW GL, but we're talking about rice here.
I dunno, kyspaz
, this might be worth looking into--I can always ship you some if you like rice and you can't buy it in Dallas (although I bet you can). :P
And feel free to smack me if I misunderstood any of that.