Converted Rice
Several studies show that all refined rice has a high impact on blood sugar level and bad for diabetics but have you ever heard of converted rice? It’s just another random term for parboiled rice. Unlike traditional, brown or white rice, parboiled rice is low in glycemic. During manufacturing, parboiled rice is steam-pressured and dried before milling. This process retains nutrients and forces all of the vitamins and minerals from the husk into the grains. Parboiled rice has its fibers intact, which means it slowly releases its energy once digested. Even though converted rice takes a slightly more extended period to cook than regular long grain rice, it has a relatively low glycemic index score of 38.[5]
