I grew up eating white rice. We had rice every day, even if it didn’t seem to go with the rest of the menu (e.g., spaghetti with red sauce and rice).
As a kid I wanted to eat potatoes, probably because we rarely ate them. My mother would occasionally splurge on tater tots, however. She used them to adorn a casserole made out of hamburger.
As a kid I was shocked to find that some white friends put butter and sugar on their rice. My parents and grandparents were strict plain-white-rice adherents. My grandmother used to yell at my cousin for dousing his rice with soy sauce.
As an adult I stopped eating rice on a daily basis. But I still ate enough of it to buy it in twenty-five pound sacks. I cooked it three or four times a week. Which meant maybe nine to twelve servings. It was comfort food. Also I found out I really don’t like potatoes all that much. Maybe I just liked the idea of potatoes.
Later I began eating brown rice. It took me a long time to get used to it. I still can’t say I like it. I’m still experimenting with different types to see if there will be one type I really like (suggestions, anyone?). The pantry holds Korean sweet rice, Japanese brown rice, Thai purple rice, brown basmati and an eight-grain mix called Kagayaki. Now I eat brown rice about twice a week and white rice about twice a month. Progress, I guess.
I stopped eating so much white rice for health reasons. My Asian doctor happened to mention that Asian Americans are more prone to diabetes, even when they are not overweight. One of my relatives who is not the slightest bit overweight has diabetes. So she tested me for diabetes. Fortunately, I don’t have it. One of my siblings does but is morbidly obese. I’d also guess that drinking 6-7 cans of soda a day doesn’t help.
It’s a definite advantage to have an Asian doctor who knows about the risks specific to Asians, whether it be keloids or glaucoma or diabetes or osteoporosis. (Post to follow about white doctors who argue with me despite not knowing shit.)
Is it any surprise that those who eat brown rice have a lower risk of developing diabetes?
I’m curious how many Asians were included in that study, since the article notes “It’s important to note that white rice contributed less than 2 percent of total calories for study subjects; brown rice less than 1 percent.” The study reportedly covered 197,228 health care workers, 80 percent of whom were female. (Source.) So I’d assume a large number were Asian since Filipinos are a huge percentage of health care workers.
How much white rice was associated with the higher risk? Five or more servings. Which was about two days worth in my childhood household.
I’m curious that the study didn’t look into other foods with a high glycemic index. Because I ate white bread when growing up, too. Lots of white pasta as well.
We used to buy rice in hundred pound sacks. Then fifty. I bought rice in twenty-five pound sacks, then twenty pounds. Now the sack has been downsized to fifteen.
In any event, I doubt I’ll ever give up eating white rice entirely. Funny how just thinking about it makes me want some.
Got rice? What kind?