Agree with the first two, but very much not the third. Standard white rice is essentially pre-diabetic junk food, with most of its nutrients and fibre stripped out.
Simple hot oatmeal would be a decent substitute, with ~8x as much fibre, ~3x as much protein, lower glycemic impact, and a modest but positive cholesterol impact.
I mean, it is true that white rice could be considered filler food with little nutritional value, but compared to other cheap foods (in the US anyway), it’s probably better for you. I suppose I’m talking primarily talking about the heavily processed foods with added sugars - it would be better to have something with white rice than those. Unfortunately cheap, heavily processed foods are what most lower income people eat in the US. I consider those foods the actual pre-diabetic junk food. I also think a lot of people in the US likely add a ton of sugar to their oatmeal.
I love oatmeal, though, don’t get me wrong. I have oodles of oats around, both in my pantry and with my other emergency supplies (I’m talking about a dozen #10 cans of just oats).
Critical question here is when do you cross the line differentiating a soup/stew and a casserole? What moisture content by weight or volume makes something a soup/stew?
Congee specifically, I would count as a porridge, but the thickness can be easily adjusted by adding more water or broth, or by simmering it for a shorter time.
Depends what you count as soup. Congee is cheap to make, dense, and nutritious.
Agree with the first two, but very much not the third. Standard white rice is essentially pre-diabetic junk food, with most of its nutrients and fibre stripped out.
Simple hot oatmeal would be a decent substitute, with ~8x as much fibre, ~3x as much protein, lower glycemic impact, and a modest but positive cholesterol impact.
I mean, it is true that white rice could be considered filler food with little nutritional value, but compared to other cheap foods (in the US anyway), it’s probably better for you. I suppose I’m talking primarily talking about the heavily processed foods with added sugars - it would be better to have something with white rice than those. Unfortunately cheap, heavily processed foods are what most lower income people eat in the US. I consider those foods the actual pre-diabetic junk food. I also think a lot of people in the US likely add a ton of sugar to their oatmeal.
I love oatmeal, though, don’t get me wrong. I have oodles of oats around, both in my pantry and with my other emergency supplies (I’m talking about a dozen #10 cans of just oats).
Critical question here is when do you cross the line differentiating a soup/stew and a casserole? What moisture content by weight or volume makes something a soup/stew?
Congee specifically, I would count as a porridge, but the thickness can be easily adjusted by adding more water or broth, or by simmering it for a shorter time.
I don’t think there is any hard and fast rule here; you just know one when you see it.