Benefits of Cream of Rice
Cream of rice could fit well in practically any daily meal plan, as long as it fits your macronutrient objectives and it fits into your day-to-day calorie budget. It does feature pros and cons nevertheless.
Like numerous starchy carbs, it’s calorie-dense, however on the favorable side, it’s a single component food (no added sugars or artificial active ingredients), it’s minimally processed (milled or granulated) and it’s easily digestible. It’s likewise a nice change-up from oatmeal.
Cream of Rice Review
Some people question if cream of rice is a bad choice due to the fact that it often gets lumped into the “white carb” classification, and white carbs typically get a bum rap. The best place to address this issue would be to review the wild rice versus white rice dispute, due to the fact that of course, cream of rice comes from rice, white or brown.
Wild rice is somewhat more healthy than white rice. Whole grain brown rice is practically totally unrefined, with just the hull having been gotten rid of and that does not cause any major nutrient losses. When the brown rice is processed somewhat additional (milled) to make white rice, the bran and the majority of the bacterium are gotten rid of. This likewise removes some nutrients.
If the rice is processed much more by polishing it, that gets rid of yet another layer of the grain, offering it an even brighter white color and a silky, extremely tasty texture. The polishing can also double the shelf life from six months to a year, however the reason is since it removes the healthy fats that are prone to oxidation.
So from a nutrition and health perspective, grated and polished rice has lost the necessary fatty acids, almost all the fiber, most of the B vitamins and two thirds of the iron. This is why in the United States, fully milled white rice is improved with B vitamins and iron by adding them back in to the milled white rice.
What about from a weight loss point of view? Isn’t really brown rice better for fat loss? Not necessarily. If the calories taken in are matched, there need to be no difference in fat loss. From a pure weight loss point of view, 300 calories is 300 calories whether it comes from white or brown rice. The nutrients it does or doesn’t consist of, the glycemic index, how complex the carb is, and so on, don’t make a substantial difference in fat loss. What does make a difference is how many calories you eat.
If you eat freely and do not track calories, repeatedly eating processed and calorie dense foods can easily hinder your fat loss. If the food is processed in such a way that increases the caloric density per system of volume, if the processing makes the food less satiating, and or the processed version is more palatable, it might easily cause you eating more calories without even realizing it.
That brings us back to cream of rice. Cream of rice is a breakfast cereal that some people delight in the way they would eat oatmeal (prepared and served hot). The identifiable orange box of the popular Nabisco cream of rice cereal has been on racks for years (now owned by B & G foods).
Cream of Rice (dry) Nutrition Facts per 1 cup (6.5 oz)
|Calories 681||(2846 kJ)|
|% Daily Value 1|
Here are some pros and some cons to cream of rice.
Benefits of Cream of Rice
- Simply one component: granulated rice. It is often offered as a health and nutrition maxim that unprocessed or minimally processed foods with just one active ingredient are generally a good choice. Granulated white rice has been through some processing, but there are no sugarcoated, no synthetic ingredients, nothing included at all except the included B vitamins and iron it is enhanced with. Cream of rice is one ingredient: rice.
- Really digestible. Cream of rice is easy on the stomach. It is popular for its use as baby food. Likewise, rice is wheat totally free and gluten-free. Wheat-free and gluten-free eating has become into rather of a fad diet trend, however there are a considerable number of people with genuine intolerance or even celiac disease. Cream of rice is another gluten free option.
- Nice change from oatmeal (or cold cereal). Oatmeal is one of the most popular starchy carbohydrates among our readers and members, but variety is good from time to time.
- Calorie dense. How could high calorie density be a pro and a con? Well, it depends upon your body and your goals. Professional athletes, individuals who want to gain lean body mass and anyone who burns a lot of calories might use cream of rice as an easy-to-consume day-to-day source of starchy carb calories or use it as a carb-up food when calories are being cycled up and down.
Disadvantages of Cream of Rice
- Calorie thick. All starchy carbs are more calorie-dense than fibrous carbohydrates to start with, however cream of rice is especially high in calories per device of volume since it has actually been milled into extremely great particles. If you’re small-framed, short, somewhat non-active or you’re on a small calorie spending plan due to the fact that your objective is fat loss, you’ll need to keep your cream of rice servings small. A half a cup (90g) of cream of rice (dry) consists of 320 calories and 72 grams of carbohydrates. For contrast, a half a cup (40g) of oatmeal (dry) includes only 150 calories and 27 grams of carbs.
- Processed white rice. The conventional design cream of rice is made from processed white rice, so it has lost all the fiber (0 grams) and some of the nutritional value. Make a note however, that there are brown rice versions readily available in some grocery stores and almost all natural food stores
- Plain taste. By itself, cream of rice has a really mild taste and no sweet taste. Mixed in some milk or served with fruit or with a natural or low calorie sweetener, it can be quite delicious. In the bodybuilding and fitness crowd, stirring in flavored protein powder (vanilla, banana, etc) is also a popular way to serve it and add flavor.
Prior to I finish up, I thought I ‘d share some intriguing trivia/ fond memories:
I’m uncertain if anyone here has been around the physical fitness world enough time to keep in mind this, but I first heard about cream of rice from IFBB pro bodybuilding legend Lee Labrada in 1994. That was the year Lee put out a “Get Lean” program with nutritional expert Keith Klein.
Each of Labrada and Klein’s meal plans had cream of rice in it (surprisingly, no oatmeal). The high calorie meal strategies even had cream of rice twice a day.
I figured, if it works for one of the best expert bodybuilders on the planet, I should give it a shot. I’ve been eating it ever since, particularly when I’m in a muscle-building phase and I require a lot more carbohydrate calories. (Oatmeal is still my individual preferred though).
If it seems like it fits your goals and choices, and you have not tried it in the past, give this brand-new breakfast a taste test and see how you like it.
Also make sure to keep following the Burn the Fat Inner Circle online forums, Burn the Fat recipe columns and Burn the Fat Meal Planner “Favorite” and “Approved” meals for ideas on various methods to prepare and serve this and numerous other foods.
NOTE: Brown rice variations of cream of rice are readily available in some supermarkets and almost every natural food shop. Bob’s Red Mill * is among the popular brands that is made with one active ingredient: organic whole grain wild rice. The only processing is the milling of the rice and it has 4 grams of fiber per half cup (dry).
Cream of Rice Vs. Cream of Wheat
Other than the obvious [i.e., wheat vs rice] the texture in cream of wheat is a little more grainy than the cream of rice, and has for many people a much better taste – not as dull as the cream of rice. Most people think about cream of rice as being food for convalescents, infants or folks with an allergic reaction to wheat or its items. Cream of wheat is a standard hot cereal consumed mainly for breakfast or after oral surgery. Both are rather dull, can be dressed up with knobs of butter and sprays of raisins or nuts [like cooked oatmeal because regard] and are outstanding nutrition for those with wonky stomachs or nervous food digestions.
Last modified: September 27, 2017