Bahurupi, Dudeswar, Ghani, Narayana Kamini, Ratna Chodi are white varieties of indigenous rice.
Kalabaat, Burma Black, Krishnavreehi are black varieties of indigenous rice.
Navara, Kul Kkar, Ma Pillai Samba, Rakta Sali, Katiyanam are red varieties of rice.
White rice is suitable for daily consumption. It can be eaten for both meals.
Black and red rice are best consumed only once a day. Since red and black varieties are used as both food and medicine, it's advisable to eat them consecutively for a few days and then stop, or consume them 3 times a week.
How to Cook White Indigenous Rice:
Preparation:
- Wash the rice and soak it in water for at least 2 hours.
- Cook it by boiling. (Add the soaked rice to boiling water).
- It's best to cook in a brass, bronze, or clay pot.
- Use 6 parts water for 1 part rice.
After Cooking:
Drain the gruel (starch water) once the rice is cooked.
Do not discard the gruel. Drink it after 18 to 24 hours. (It provides Vitamin B12 and natural antioxidants. It also activates human gut bacteria). You can also mix buttermilk with the gruel and drink it.
Draining the gruel reduces calorie intake. Even if you eat more rice, its carbohydrate content will be lower.
Indigenous rice contains more of a starch/carbohydrate called Amylose. During the digestion process, it doesn't stress the body to produce a large amount of insulin in a short time. Therefore, it helps prevent or control diabetes.
Hybrid rice contains more of a starch called Amylopectin. As part of digestion, it breaks down quickly and puts more stress on insulin production. In the long term, this is one reason for developing diabetes.
People with diabetes problems who regularly eat indigenous rice cooked in the method described above will find their diabetes controlled within some time