Tag: White rice hack

According to research published in the *Asia Pacific Journal of Clinical Nutrition*, cooked white rice that is cooled and then reheated can contain 2.5 times more resistant starch than freshly prepared rice. By following a straightforward process, you can easily turn white rice into resistant starch to unlock a variety of health benefits for better digestion and metabolic health.

According to a 2015 study published in the *Asia Pacific Journal of Clinical Nutrition*, cooked, cooled, and reheated rice had significantly more resistant starch than freshly cooked rice. This scientifically backed, viral method, known as the white rice hack, offers a simple way to modify your grains for potential health benefits beyond just taste and texture.