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Message: <blockquote data-quote="xrpsuzi" data-source="post: 3291290" data-attributes="member: 10675">Basmati rice is a long grain white rice grown in the himalayas, and it is the "rich" rice, kinda like jasmine rice in Chinese society. I don't know if it's any easier on the blood sugar, but you should see the look of disdain I get when my 83 year old grandmother sees me cook brown rice. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" />The way is was explained to me, the more processed a starch was, the easier it is to digest, the shorter amount of time it takes your body to break it down--which is bad if your body doesn't make enough insulin or doesn't effeciently use the insulin you make. Thus they tell diabetics to eat whole wheat pasta or brown rice.In India, eating 1/2 a roti (think tortilla but made from wheat flour or a mix of wheat and chana flour) with lunch was fine, but eating the same amount of baked bread always made me spike worse.Barley is low on the glycemic index, you can cook it to simulate the puffy goodness of rice, and you can put it in soups to help thicken (rather than rice, potatoes, or pasta).I'm looking into medications if I cannot get my blood sugar level on just dieting and exercise in the next few months. I'll keep this in mind in my search.-Suzi</blockquote>