Well it seems that white rice is acceptable to HALF of people in the paleo/primal/archevore spectrum of eating. Kurt harris, Chris Kresser and Jaminet are three respected experts in the spectrum who have some. so I guess that makes White Rice "Paleo-sher" food. I eat sometimes, living in Japan its hard to avoid, I cut down, but have never eliminated it.

I ran a little survey with respondents coming from twitter, MDA, google+ and RW forums.

Sample size of 62

• 31 said yes to White rice being OK. .... 50%
• 26 said NO to any grains...................... 40%
• 12 said yes to corn/maise......................20%
• 7 said yes to 'other rice'..........................10%
• 5 said yes to Oats..................................8%
• 5 said yes to Quinoa .............................8%

Wheat, gluten free wheat, rye, buckwheat, steel cut oats, sorghum brought up the rear.

Conclusion: its pretty much like American politics - two camps - those who eat no grains at all and those who eat white rice ( and maybe some oats or corn on the side.)

One voter answered yes for every grain, I guess a carbovore stumbled across poll!

I sometimes use rice flour (as a flour substitute), if it is in a recipe that calls for a little flour and i really want to make it. For example to thicken a sauce. I have also been meaning to try potato flour. I wouldn't make it a staple of my diet but sometimes a recipe looks really good and i really love food, so yeah i'll use it. I wouldn't start baking with it and eating the crap all the time though, i think there is a pretty big difference.

i think it would be ok, however i think it would be easy to eat a lot more rice if it were baked into treats than it on its own so i would watch out for that if you are trying to keep your carb intake in check.

I think the only thing white rice flour has going for it is that it's gluten free. It has a high glycemic index/load and it's still a refined carbohydrate. A cheat at best.

I never had a problem with rice, so it was never one of the things I gave up completely. I don't have it at every meal, but sometimes it's nice to have a little extra carbs when you've been running on fumes. The only real adjustments I made were to cook rice with chicken stock, and I add extra fat to give it some flavor and blunt the desire to eat the entire pot. I have to ration it, however, as I don't have the shut-off switch to stop.

I haven't experimented with rice flour, but I wouldn't be against it for cooking, and I still tear up Pad Thai. For me rice is an acceptable indulgence.

**I think it was Melissa-HuntGatherLove that actually got me thinking about cooking rice in stock, but i'm not sure. Thank you, if it was.

I eat rice but never flour of any kind

If someone would be so kind: Why should we eat rice? And why would we want the "extra glucose"?

Maybe I'm too new at this, I didn't know there was such a debate over rice. At another forum I had noticed there were people eating rice, I just thought they were not following the diet... because I thought a main premise of Paleo is we are supposed to avoid ALL starches. Not so? So, how do you know, what circumstances, if rice would be good to add or not? And would it stall weight loss? Thanks! (I'm learning so much here)

Yes I'll have some gluten free baked goods made only with rice flour, tapioca flour, and potato starch. I don't have them very often because they are easy to overeat and they contain very few, if any, nutrients. It's also easy to consume way more rice in flour form than otherwise wOuld be eaten, so that's something to watch out for as well.

Generally, the only time I eat rice at all is with sushi. But as a grain it's the only one that doesn't contain anti-nutrients (at least that I'm aware of). I'd also caution against using too much rice flour. Is there any way to substitute it with a nut flour (pecan, almond, etc)?

i eat rice when i feel like having that instead of potatoes. i also sparingly use gluten free baking mixtures that usually contain some mixture of potato, rice and tapioca flour sparingly for coating something during frying or thickening curries or stews. it enables more variety which is a good thing for me since i'm in a good place right now health/fitness-wise.

I don't think rice is too pernicious, and it never bothers my stomach, so I have a little every once in a while (especially if I'm out eating Thai/Mexican. Unsurprisingly, though, if I eat too much of it with a meal, I have a serious energy crash about 2 hours later.

I agree with what some other folks have said about it being ideal post-workout.

im not against eating rice but its nothing worth eating nutrition wise. nobody eats it plain they all add something to it like a fat or sugar to make it acceptable to eat. i just ate fried squash in coconut oil and butter with a pinch of salt and thats the starchyist thing i have ever eaten. the flavor of pan roasted butternut is so good i hope it doesnt catch on, because like any good thing it will get very expensive.