Tag: High amylose rice

Over 90% of the world's rice is grown in Asia, and the amylose content varies significantly among its thousands of varieties. Long-grain rice, like Basmati and Jasmine, consistently has the highest amount of amylose, a key factor in its cooking properties and health benefits.

Recent studies have shown that cooling cooked rice can increase its resistant starch content by up to 2.5 times. Finding out which rice is highest in resistant starch naturally and how to maximize it can provide significant health benefits, especially for managing blood sugar and improving gut health. This guide will explore the rice varieties with the most resistant starch and the cooking methods that can further enhance its nutritional value.

According to the International Rice Research Institute (IRRI), the amylose content in rice can range from less than 20% to over 25%, a factor that fundamentally dictates the grain's cooking and eating characteristics. This difference explains why some rice varieties turn out fluffy and separate, while others become soft and sticky.