Parboiled rice and other rice types
Parboiled rice is parboiled before refining, a process which drives some of the B vitamins into the endosperm so that they are not lost when the bran is removed, said the US-based Whole Grains Council.
“As a result, converted rice is healthier than regular white rice, but still is lacking many nutrients found in brown rice,” it said.
Other types of rice eaten here include glutinous rice, a short-grain rice that is extremely sticky when cooked. It is often used to make rice dumplings. It is lower in calories than white or brown rice but has a high GI score of 98, said Lynette.
Basmati rice, a long-grain aromatic Indian rice, has more amylose (which is harder for the digestive system to break down) than white rice or glutinous rice. It does not stick together after cooking. Basmati rice has a GI score of 58 to 65, while parboiled rice has a GI score of 38, said Lynette.