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Brown vs White Rice and Pasta????

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Brown vs. White Rice and Pasta 
Jul. 7, 2011 8:46 am 
Updated: Jul. 2, 2013 12:00 pm


I need help.  I love white rice and semolina pastas of all kinds.  My issue  is  I have high cholesterol and am diabetic.  My doctor insists that if I am to eat rice or pasta of any kind it must be brown and whole wheat, but I cannot bear the taste or texture of either.  There must be someone out there with my problem who has solved it by coming up with a better way to prepare these brown and whole wheat food stuffs that is appetizing.  I have not, to date.  I find they cost more to purchase and if I spend the money, I really need to be able to eat the stuff.  If anyone has a suggestion on how I can wean myself from the bad stuff to what is said to be the "better for me " stuff, I would be so grateful and would try the new preparation and post my results - positive I pray...  Thanks in advance, my Allrecipe Friends!
Ms. Lizz
Jul. 7, 2011 8:58 am
I can only offer the suggestion that you smother the offending rice or pasta with healthy sauces and vegetables initially. My husband is a healthy type II and we switched several years ago. Through trial and error we have found there are big differences in taste between brands. We now prefer brown rice and wheat pasta is a norm that we don't even notice. Maybe you could start with some zesty pasta salads and and rice dishes. I promise, you will definitely get used to it and even prefer it at some point. We mostly use a brown jasmine rice. You can probably google whole wheat pasta brand reviews to find a good brand. Like I said, we have found some that we don't like. Best of luck in your quest for healthy eating kid!
Jul. 7, 2011 9:18 am
Ms. Lizz, My Health and Wellness teacher has talked to us about exactly what you are asking. She will definitely have some good advice for you. Send her an email at She also lives north of Nashville! She is a wonderful person and loooooves to help people! She sounds a lot like you(I read your profile)! Joey
Jul. 7, 2011 11:13 am
Try Quinoa and make sure you rinse it first. Also check out
Jul. 7, 2011 11:25 am
Estimated glycemic load on quinoa is 18.
Jul. 7, 2011 12:22 pm
I've tried switching to brown rice and whole wheat pasta over the past few months as we are trying to eat healthier. For my husband and I, I've learned that there are certain instances where we don't even notice whole wheat pasta, but others I don't personally like. For example, when I make spaghetti, I use whole wheat noodles and can't tell a difference. I also use whole wheat pasta when I make baked macaroni and cheese, goulash, baked ziti, etc. However, I can't seem to tolerate whole wheat macaroni me, the texture is just way off then...But cooked in any kind of sauce, I can't really tell a difference. So my advise is to try substituting whole wheat pasta first in spaghetti or anything else where you're cooking it with some kind of sauce. As far as brown rice goes, for me, I've found that if I serve like teriyaki chicken over it with some extra sauce, it's not so noticeable that it's brown rice...but it's not something that I could eat just plain and not tell a difference. Hope this helps some!
Jul. 7, 2011 12:23 pm
*advice, not advise
Jul. 7, 2011 1:17 pm
I sympathize with your situation. My grandmother is also a diabetic. It takes a child 9 times to begin to like a new introduced food. Once you eat it for a while you will get used to the taste. Anything healthy always costs more (unfortunately) but I find it cost effective to buy rice and pasta in bulk from a place like Sam's or Costco and then freeze it to keep it preserved. I had to revamp my entire diet due to food allergies. All the artificial flavorings and preservatives had to go. With that being said it is hard to go cold turkey off the foods that you are used to. What I did was too slowly wean myself off the foods that I like which included white pasta by mixing the white pasta with the whole wheat pasta until I was fully on whole wheat pasta. The pasta brands vary dramatically in taste so experiment with the different brands to find the one that you like best. When my grandmother visits the house we cut the amount of pasta in half and increase the amount of vegetables that we put in the dish to account for her diabetes. Even with brown whole wheat pasta it still turns into a large amount of sugar (albeit not as much as white) so pasta/rice consumption has to be at a minimum. I pair a lot of protein with a rice/pasta dish to help minimize any sugar spikes my grandmother may have. My first mistake in terms of cost was (when I was a young) was to buy smaller quantities of the healthy stuff. That ate a big hole in my pocket. I wised up to that in a hurry and revamped my shopping habits. In the long run it saved me to have a Sam's membership because I can get rice/pasta in huge quantities. My local grocery store will sell me a small bag of rice for 3 bucks whereas I can get a 50 pound bag for 12 at sam's. I see many cookbooks discussing diabeties. A quick google search came up with this book. You might like to read it. It covers good soul food for diabetics. The New Soul Food Cookbook for People with Diabetes [Paperback] Fabiola Demps Gaines (Author), Roniece Weaver M.S. (Author) I wish you luck on your endeavors. It will take time but you will soon love the new foods!
Jul. 8, 2011 9:58 am
May I suggest that, at first, you prepare very flavorsome dishes from the rice and pasta? Dishes like Spanish Rice and Goulash will cover the taste so you only have to get used to the texture. Gradually, break yourself in to less flavorsome foods. My favorite food from brown rice? Rice Pudding! Never have I been able to pass it up.
Jul. 8, 2011 10:04 am
Here's a recipe that is very good that I make with brown rice. If you follow the recipe exactly, you should have a great dish. ... ...
Jul. 2, 2013 12:00 pm
To everyone who offered me tips, recipes and advice, I am humbly grateful!!! I am doing my best to behave, as I want to live a healthier life... I cannot bear quinoa though! Rinse it- doesn't help. I also tried stone ground oats and I don't like them either, even though I LOVE oatmeal! It will be a journey and will take time, but I am so grateful to you all and appreciate your responding to my APB! My All Recipe Family is the bestest!!! Bigg Huggs from Tennessee to all of you!!!
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Ms. Lizz

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Chicago, Illinois, USA
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About Me
I am a married Nanna with 3 teenaged grand babies. The oldest is just settling into her dorm and away from home for the first time. It is hard on all of us. We relocated to Tennessee from Holland, Michigan to help in a new church plant my brother in law and our Pastor is starting and my husband's job transferred him to West Nashville. I love Tennessee and am very excited to work in the community. Our actual ministry is in Oak Grove, Kentucky. There is much to be done and I am anxious to serve and share Christ Jesus with those who do not know Him. I put among my hobbies reading books, but that has changed to LOVING reading my Kindle. It is the bomb and I have several Bible translations in my Kindle, so I even take it to church with me. I love technology and have been a Kindle owner and reader since 2010! The Kindle Fire is on my wish list next!!! Glory to God Jehovah... :0)
My favorite things to cook
I love trying new things. I love vegetable dishes, but my husband is a confirmed carnavore and insists on meat on the table. I have taken to grilling and broiling most of the meat I serve. My health directs me to leave off fried foods. I don't eat shell fish of any kind, I love Talipia and any mild white fish, except Cod...
My favorite family cooking traditions
Southern cooking (lightened up) We love flavorful foods, but not hot and spicy foods. I love Asian foods and some Italian dishes. These days the order of the day is quick -one dish meals if possible and foods that are even tastier warmed over the next day. Two meals from one effort is key to my decision making for what I cook.
My cooking triumphs
Most everything I try is successful. I tried Sweet Potato Cheesecake due to the bliss Rachael Ray was in when she first tried it on one of her travels. It was a smash... I later got a recipe for German Chocolate Cheese Cake and even though it is labor intensive and takes a whoppin' "10" eggs to make, my family and friends flipped over it. I am a great one to try recipes from butter/margarine boxes and off labels and the only Pumpkin item I really liked was a Pumpkin Cake Roll. I prefer sweet potatoes over pumpkin but that cake roll is delicious. I also make awesome tamales from scratch and egg rolls as well. Both labor intensive, but the reward is great from the people eating the finsihed product. I do not eat much of what I make because I am diabetic and have acid reflux disease, and am going to have my gall bladder out once I clear the Pulmonary Tests I must take as a cardiac patient, but I love to cook and see the enjoyment it brings people.
My cooking tragedies
I struggle with brown rice. I really don't like it and nothing I do makes it taste any better to me. My doctor says if I have any rice or pasta at all it must be brown rice and whole wheat pasta. I have had some success with the pasta, but I don't like it as well as I do semolina pasta and I have to mess with it to make it edible to my taste. I have to use a tea ball filled with spices to hang in the pot I cook the pasta in, in order to add enough flavor to the whole wheat pasta to eat it, but with semolina all that's needed is salt.... Oh well...
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