i cant seem to find an answer to this anywhere on the web... is there any difference nutritionally (GI, particuarly) between the boil-it-for-45-minutes brown rice, and the parboiled 8-minute brown rice? every GI table seems to obsess over the different varieties of white rice, but there's always just one reference to brown rice. anyone have any info on this, or a link to somewhere i can find out? thanks

Generally speaking, with any rice, the more "cooked" it is, the higher the glycemic index goes. I don't think it matters if you buy it raw and cook it for an hour, or buy the stuff that's been partly cooked at the factory, so you only cook it for a few minutes. How cooked is it when you EAT it - that's what counts. But I wouldn't try eating it only partially cooked, because it will swell in the stomach and cause other problems.
---Trainiac!
http://www.notimetoexercise.com

thanks for the info. i'm not all that obsessed with GI numbers... nor is brown rice a significant part of my diet while im cutting. i was just curious because i've seen variances of as much as 30 between slow cooked white rice and instant white rice. i dont see a problem with some GI 58 carbs in a diet, to me its all about portion size and when they are eaten.

i agree completely that the focus is always on the big picture. i buy and prepare most of my food in bulk then portion and store it anyway, so investing 45 minutes every once in a while to make some rice isn't a big deal. hell, i can use those 45 minutes to sit here and read this forum while my rice is cooking.