Rice is a carbohydrate that is made up of a combination of 2 starches called Amylose and Amylopectin. The higher ratio of Amylopectin to Amylose puts rice high on the Glycemic Index. In fact, if you go by the glycemic index (GI) and glycemic load (GL) studies, white rice is almost equal to white sugar. Indeed, white rice has an index of 92 versus 100 for sugar.
Q2. What is the relationship between rice and sugar?
Make no mistake about it! Chemically, rice and sugar are one and the same thing. Actually, one bowl of cooked rice is the caloric equal of 10 teaspoons of sugar. It does not matter what type of rice it may bewhite, brown or herbal. But rice being tasteless, is easily eatable. To put things in perspective, let us look at a simple example: To get the same 10 teaspoons of sugar, you need to consume lots of kangkong (water spinach) –actually 10 bowls of it. The question is: Could you possibly eat that much kangkong?
Q3. Why is RDS the real culprit in Rice?
To be digestible rice has to be cooked thoroughly. However, when thoroughly cooked, rice becomes sugar and spikes circulating blood sugar within half an hour – almost as quickly as candy.
Actually, the real problem with rice is something food scientists call “rapidly digested starch” (RDS). As the term implies, rapidly digested starch breaks down quickly into simple sugars. Carbohydrates with a lot of RDS tend to have a high glycemic index. They cause blood glucose to rise quickly and stay high longer.
Q4. How is RDS taken out from Rice?
Rice need not be unhealthy. It could actually be nutritious if something is done to reduce its GI level. When rice is heated to its correct gelatinization temperature, the RDS molecule in rice breaks forth and gets dissolved in water. The proper sensing of the gelatinization temperature and holding this temperature long enough to allow the RDS molecules to dissolve completely in water and then the subsequent draining of the RDS rich water removes most of the sugar from the rice when cooked the Grayns way.
Q5. What is the Glycemic Index of Rice?
Some long grain versions of white rice can have a glycemic index of 65 to 70. However, most people who eat rice as a staple consume white rice that has an index of 80 to 92 which is almost on par with 100 for sugar.
Q6. Why should we consume Low GI foods for better health?
Carbohydrates that are high on the glycemic index share a caloric similarity with sugar and sugar has now been identified as a Pandora’s box of diseases. The excessive and unmindful consumption of Sugar has been clinically linked to over 60 ailments including heart disease, diabetes, obesity, migraine, high cholesterol, cataracts, premenstrual syndrome, dental caries, gastric cancer and many others. Hence it is strongly recommended to consume a diet that has a low glycemic load.
Q7. Why should I use a Grayns rice cooker to cook rice instead of a conventional rice cooker?
Grayns is the only rice cooker in the world that removes the RDS from the rice when it is cooked using a proprietary Revocook technology whereas conventional rice cookers cook the rice along with the RDS. It is healthier to eat rice cooked in the Grayns Rice Cooker.
Q8. What is the reduction in GI of a given rice when cooked in the Grayns Rice Cooker?
The GI reduction can vary between 30 to 35 percent depending on the type of rice being cooked. For example, if you choose a rice with a GI of 70, the reduction can be up to 70 minus 35% which is equal to 45.5. This puts the cooked rice in the low or healthy GI range.
Q9. What is Revocook or the Grayns method of cooking rice?
Revocook is a proprietary 4 stage cooking process employing the very latest technology to cook rice scientifically the way nature meant it to be cooked.
Thermosense- provides just the right cooking temperature to gelatinize the rice thereby releasing the unhealthy RDS or Rapidly Digested Starch into the water, yet retaining the vital nutrition and minerals
This is followed by the DEBOND stage- which intuitively holds the gelatinization temperature compelling most of the RDS to get out of the rice.
The RDS is then transuded and drained away into the Starch collection Tray.
The final step for the remaining rice is to DEMOISTURIZE it of its excess moisture making the Rice FLUFFY, HEALTHY and DELICIOUS
Q10. What does Sensomatic and RIDS mean?
These are patented technologies that belong to Grayns Labs USA Inc and are used in the revocook process to cook rice.
Q11. What are the different types of rice cookers available in the market?
Broadly speaking, until yesterday there has been only one type of rice cooker that was available in the market for the last 40 years. This is the conventional rice cooker that simply heat up to cook the rice, and turn off when all the water has evaporated. In addition they also keep the rice warm. Over the last decade or so, we have seen the introduction of fuzzy logic and timer based rice cookers. Fuzzy logic allows change in heat and cooking time to the type and style of rice being cooked. However, no rice cooker has addressed the problem of RDS ever since it was first invented 40 years ago. For the first time in the history of the automatic rice cooker, Grayns has now invented and pioneered the age of sugar-free rice.
Q12. Why do I have to rinse the rice?
Present rice milling machines cannot completely polish away bran and residues from the surface of the rice. Rinsing the rice with water before cooking helps remove the external loose starch. The internal unhealthy starch is tackled and removed during the cooking process.
Q13. How do I rinse rice in my Grayns rice cooker?
Measure the rice accurately using the plastic measuring cup that comes with every Grayns rice cooker and empty it into the cooking colander. Rinse the rice with plenty of cold running water while rubbing the grains of the rice gently between the palms of your hands. Put the colander in the starch collecting tray and fill with water. The starch collection tray being charcoal colored will clearly indicate if the water is still murky. Wash until the water is not murky anymore. (View our instructional video to see how it is done)
Q14. Can I cook other types of rice in my Grayns rice cooker?
Yes you can cook any type of Rice whether White or Brown, Long medium or short grain. Whatever rice you choose to cook will be lower on the glycemic index when compared to rice cooked in any conventional rice cooker. You may also cook healthier versions of your favorite rice recipes including Beriani, Nasi lemak, Mandi rice etc.
Q15. What other use is there to a Grayns rice cooker?
Apart from cooking perfectly cooked lower GI rice, the Grayns rice cooker can cook lower GI pasta, boil eggs perfectly and soak your rice or any other grain. There are multiple other uses only limited to your imagination.
Q16. Do you have rice recipes?
Yes! We have recipes for cooking different types of rice and other menus that are low GI. Please visit our Recipes Page.
Q17. How is rice measured? What does the capacity mean?
Every Grayns rice cooker comes with a plastic measuring cup. This cup has a capacity of 6-ounces, or about 3/4 of a U.S. measuring cup. The capacity of the rice cooker is counted in these 6-ounce cups of uncooked short grain white rice. One 6-ounce cup of raw rice makes about 2 to 3, 6-ounce cups of cooked rice. Do not confuse the rice cooker measuring cup with U.S. measuring cups; they are different. All Grayns rice cookers come with a special measuring cup and silicone rice spatula for serving. The capacity of a rice cooker is stated in the numbers of 6-ounce cups of raw short grain white rice.
Q18. How long does it take to cook rice in a Grayns rice cooker?
It depends on how much and what type and quantity of rice you cook. Please refer to your instruction manual for more information. Generally speaking rice cooked in a Grayns rice cooker takes longer to cook in order to allow the maximum release of the RDS molecule from the rice grain, but the rice will be cooked to perfection. This is in fact the scientific way to cook rice.
Q19. What is brown rice? How can I cook brown rice?
Brown rice is the unpolished whole grain rice that is the result of removing only the husk and leaving the embryo and bran intact. Brown rice becomes white rice when the outer bran layer is stripped off in the milling or “whitening” process. Since the embryo and bran contain fiber and high amounts of nutrients, eating brown rice is sometimes considered healthier than white rice. However, our research has clearly proven that the caloric content of brown rice is still the same as white rice. Brown rice requires more water and a longer cooking time, but perfect brown rice is made easy with the Grayns rice cooker.
Q20. What is par-boiled rice?
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. However, the caloric profile does not change much when compared to white rice.
Q21. How do I make sushi rice?
Your favorite sushi rice can now be cooked to perfection while making it healthier.
Q22. What is the warranty on my Grayns rice cooker?
All Grayns Rice Cookers come with a Limited One Year International Warranty when purchased online. Kindly refer to the warranty policy that came along with your Grayns Rice Cooker.
Q23. Where can I order replacement parts for my Grayns rice cooker?
Replacement parts including replacement inner cooking container, Cooking Colander, Drain Ball etc. maybe ordered from our online Parts Store or by calling our Customer Service Department at 1300-88-7474, Monday to Friday from 9:30 a.m. to 5:30 p.m. Malaysia Time. Please have the model number ready when calling.
Q24. Where is my nearest Service Center?
Please see a list of our Authorized Service Centers to find your nearest Service Center. Please have the model number ready when calling.