Am I cooking my whole grain rice and millet wrongly?
I cook it a long time to make it easier to digest. This produces a gluey substance, and with millet it produces a thick jelly-like skin if left in the pan.
I then rinse off this gluey substance.
Now I've realised that this may be the precious starch that I'm rinsing off that helps the grains to pass through the GI tract, and to stabilise it.
Please can you advise me as I've just spent 2 very uncomfortable constipated weeks after increasing rice and millet!
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Heather! Please advise me on whether I'm doing this wrong!
