I have a question regarding cooling rice and starch retrogradation. Do you think that having fresh vs reheated rice is important?
The sources I’ve come across cite around 1.5x increase in resistant starch content in rice when its cooled after cooking. How significant is this nutritionally?
I know that cooking rice tends to make it more digestible and reduces calories per grain, but I’m not sure that it’s a “hack” as I don’t think most folks eat uncooked rice.