Tag: Cooled rice

Research has shown that cooling cooked starchy foods like white rice can significantly increase their content of a beneficial dietary fiber called resistant starch. This crucial fact means that while freshly made sushi rice is not a prebiotic, the classic method of cooking and cooling it for sushi preparation is exactly what makes it a powerhouse for gut health.

Cooling rice increases its resistant starch content, which can be over 2.5 times more than freshly cooked rice, according to studies. This process changes the nutritional benefits of this staple, offering advantages for gut health and metabolism.

According to a 2015 study published in the *Asia Pacific Journal of Clinical Nutrition*, cooked white rice that is refrigerated and then reheated can significantly lower the glycemic response compared to freshly cooked rice. This surprising discovery has led many to wonder: is cooled down rice better for you?

Scientific studies show that cooling cooked rice significantly increases its resistant starch content through a process called retrogradation. This change in carbohydrate structure is the key factor that determines if rice in the fridge can reduce sugar levels.