Forget everything you thought you knew about rice

Cooling cooked rice leads to a fascinating transformation in its starch molecules.
As the rice cools, these molecules reorganize into a crystalline structure, creating what we call resistant starch.
This retrograded starch is significant because it resists digestion in the small intestine, which means it slows carbohydrate absorption.
This process helps to prevent those rapid spikes in blood glucose that many of us want to avoid.