Tag: Cooling rice

A 2015 study found that white rice cooked, cooled, and reheated had 2.5 times more resistant starch than fresh rice. But does leftover rice have less carbs as a result, and what does this mean for your overall health? The answer lies in how the starch molecules change when exposed to heat and cold.

According to a study published in the journal *Nutrition & Diabetes*, researchers found that for every 100 grams of cooled rice, there are about 5 fewer grams of digestible carbohydrates compared to the same portion of freshly cooked rice. While it's not a magic bullet, refrigerating cooked rice does alter its composition in a way that can reduce calorie absorption and offer other health benefits. This effect is due to the formation of a beneficial compound called resistant starch.

Recent scientific research, including studies presented at the American Chemical Society, has shown that cooking rice with a small amount of oil and then refrigerating it can make it less calorific. This discovery directly addresses the popular question: does refrigerating rice reduce its calories, and what is the scientific mechanism behind this surprising dietary hack?

Studies have shown that rice that is cooked, cooled, and then reheated can have significantly more resistant starch than freshly cooked rice. But is cooling rice healthier, and what does this transformation mean for your body and your diet?

According to nutritional science, when cooked rice is cooled, a portion of its digestible starches undergo a process called retrogradation. This transformation increases the amount of resistant starch, which means putting rice in the fridge can lead to fewer digestible carbohydrates being absorbed by the body.

According to a 2015 study, cooked white rice cooled for 24 hours at 4°C and then reheated demonstrated a significantly lower glycemic response in healthy adults compared to freshly cooked rice. This surprising benefit—that reheated rice can lower glycemic index—is due to a process involving resistant starch formation.

According to a 2015 study published in the *Asia Pacific Journal of Clinical Nutrition*, cooked white rice that is refrigerated for 24 hours can significantly lower its glycemic response. This happens through a process called retrogradation, which increases resistant starch and confirms that refrigerating rice does lower glycemic index.

According to a 2015 study, cooked rice that was cooled for 24 hours and then reheated contained 2.5 times more resistant starch than freshly cooked rice. This surprising fact reveals that refrigerating rice actually changes its starch composition, making it less readily digestible by the body.

According to a 2015 randomized controlled trial, cooling cooked white rice for 24 hours at 4°C significantly increased its resistant starch content and lowered the glycemic response compared to freshly cooked rice. This confirms that refrigerating rice does indeed lower the glycemic index.

According to a 2015 study in the *Asia Pacific Journal of Clinical Nutrition*, cooked white rice that was cooled for 24 hours at 4°C and then reheated had significantly more resistant starch than freshly cooked rice. This means that putting rice in the fridge can effectively lower the amount of digestible carbs your body absorbs, a finding that offers valuable insight for managing blood sugar and calorie intake.