Sorry for the double-post, but I had some follow-up questions:
– Do the rice cakes have to be made out of brown rice? (And why are they okay if brown/white rice is still not?)
– When you say red/black rice, do you mean any and all kinds of red/black rice, or just certain varieties? I’ve found the following: Thai Red Cargo rice, Bhutanese red rice, Camargue red rice, Colusari™ red rice, Red jasmine rice, Chinese black rice, jasmine black rice, and also purple Thai rice while we’re talking odd colors.
– Isn’t red rice a little higher on the glycemic scale? Or maybe that’s just the red rice I’m finding in Japan.