Cooked rice will kill me.

[payam7777777]

CalorieKing.com and USDA (both very reliable) say cooked rice has a carb factor of 0.278

John Walsh and Mendosa (both very reliable) say cooked rice has a carb factor of 0.24

Cooked rice is the main ingredient of food in iran (lunch and dinner)

We are STILL experiencing difficulties with the carb factors of lunch and dinner.

We 1st used to assume 2/3 cup of cooked rice jas 30 carbs. That was what MM agent here told us. He added that for some people some foods have different carb factors! Then i insisted that since the definition of 'cup' here is different than abroad we have to weigh rice too like all other things that we weigh. We started using .278 as carb factor for rice. But still are experiencing difficulties with it and since it's the main ingredient of our food here any ptobable inaccuracies in CF of rice will happily ruin all our calculations for carb factors of lunch and dinner. I guess we have to try eating a variety of fruits for lunch for a number of days to have a better estimate of lunch carb factor and THEN based on this accurate lunch CF try figuring out cooked rice's CF. But it seems hard to make Ali eat only fruit for lunch and by fruit i mean a really colorfull dish not just one or two. Some thing like a combop dish of say banana, orange, apple, grape, and at least two more fruits. I wanna do this because i dont know of any other 'exactly calculable not fatty' carb to eat. Iguess though that he'll be hungry 2 hours after lunch because fruit is kinda not able to make one full for a longer priod of time.

What do you recommend?

[mischloss]

So 1 cup equals 8oz. which you would have to convert to your metric grams. 1 cup I believe is about 37 carbs when cooked. That is how we figure it out. So what ever your grams is for 8 oz (1 cup of rice) just times it by 37 carbs.

And remember that rice is high on the glycemic index so even this might be too low for insulin uptake. We make sure to check 2 hours after a rice meal to be sure the sugars are coming down. Sometimes we need to bolus a bit after that to be sure that we got it down. Also, maybe the MM pump can be tuned to give a slower combo bolus to help out with the rice post sugar rise.

Or if we don't bolus extra we can just kick up the basal by like 10% for an hour or two to compensate for the rice.

Hope this helps a little. Other than that, you might try experimenting with other grains that might have a slower glycemic burn. Barley? Oat? perhaps? And Legumes are better too than rice.

[thebestnest5]

I read somewhere that different varieties of rice have some differing glycemic values and (I think) carb counts. I remember thinking the range was significant on some of the varieties. I don't remember where I read this, though. We don't do much rice mostly just in sushi; so I didn't pay a lot of attention to the information.

[selketine]

Do you have the Salter nutritional scale? I can't remember if you were able to get one. The "cooked rice" on that seems to work really well for us. We usually make "jasmine" rice (whatever that is - smells good!) and it is a white rice with a nice smell and a bit of a flavor. I have not noticed a difference between that and regular white rice for that scale.

If you have a scale that measures in grams (or ounces) I can tell your the weight of 25 carbs of rice on that.

I would think if you're doing it by weight it should be more accurate as some rice perhaps absorbs more water than other rice.

[payam7777777]

selketine,

we use a digital gram scale.

[Ellen]

Much of what we learn comes from trial and error. It doesn't always matter what the "books" say, it matters how the individual body responds to particular foods. My son's bg used to go very high from honeydew melon - but it didn't happen like that to other friends' children. You learn to see a pattern and adjust doses from the trial and error.

[Nelson]

I would think if you're doing it by weight it should be more accurate as some rice perhaps absorbs more water than other rice.

Water weighs a lot and doesn't have any carbs. So, even if all dry rice had the same carb factor. The same amount of dry rice with the same amount of carbs, after being cooked, with 2:1 water to rice would have maybe 25% more weight and 25% more volume than rice that was cooked with 1.5:1 water to rice.

Maybe there is a way to estimate different rice carb factors based on how "fluffy" the rice is? Fluffier rice may well have fewer carbs per unit of weight and volume.

The Calorie King does some of it for us:
Cooked (boiled/steamed)
- short or medium grain: 1 c = 54 g carbs
- long grain: 1 c = 44 g carbs
- Sticky rice: 1 c = 36 g carbs
- Wild rice: 1 c = 35 g carbs
- brown rice: 1 c = 46 g carbs

Wow, what a range 35 to 54 g per cup. 35% change between rices with the same basic cooking method.

Good luck!
Nelson