Tayyib (allowed)·Grains and starches
Rice
Rice is classified as tayyib in the Tayyibat dietary system, in the grains and starches group. The framework, developed by Dr. Diaa Al-Awadi, considers it among the foods compatible with the two-hour digestive rule and the broader nutritional logic of the method.
Recipes featuring this ingredient
egyptian · lunch
Beef on white rice
The official preparation Dr. Al-Awadi recommended: beef simmered first, then seared in ghee, served on basmati rice.
egyptian · lunch
Pumpkin, beef and rice
Velvety winter dish: beef cubes, pumpkin in chunks, white rice cooked in the broth.
egyptian · lunch
Beef liver and rice
Iron-rich and quick: beef liver seared hot in ghee, served with white rice and pickled lemon.
Related foods
Glycaemic index and load
Index
73
high
Load for 150 g
29
high
48 / 92
Range observed across variety, ripeness or cooking
The widest spread in the table: basmati sits near 50, sticky rice tops 90. The variety decides more than the grain does.
The index is measured on the food alone, fasted. In a full meal, protein and fat flatten the curve markedly.
Frequently asked questions
Is rice tayyib or khabith?
Rice is classified as tayyib (allowed) in the Tayyibat dietary system of Dr. Diaa Al-Awadi.
What is the glycaemic index of rice?
Rice has a glycaemic index of about 73 (48 to 92), and a glycaemic load of 29 for a 150 g portion. The index is measured on the food alone, fasted; within a full meal, protein and fat flatten the curve markedly.
This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.