Anybody used this in a recipe yet?
It’s a high-protein, low-G.I. rice. I assume the different mix of carbohydrates resulting in the lower glycemic index would still get converted in the mash, but the higher protein could have an effect on foam, mouthfeel, etc.
Thoughts?
Interesting find. Never heard of it before but might just order some…not necessarily for brewing though. 
Following.
It’s pretty tasty for eating. Less sticky than Texmati and other Louisiana rices; so the mouthfeel is different – not bad different, just different different. And the low glycemic index really does seem to make difference for my diabetic relatives.
I’m not particularly interested in this for brewing, but a glycemic index of 41 is damn good for any starch. I’ll have to check this out.