How to make rice healthier

What I’m going to tell you right now may sound a little absurd to you, but you’ll soon know why it actually makes sense.

So, I’m sure that everyone is pretty clear about how food is the freshest and best when it’s just cooked right? We all have that notion, don’t we? Well, while we aren’t wrong about it, there’s one specific food can that benefit us if we eat it the next day after it has been cooked and that food is none other than – rice!

Yes, eating rice the following day after it has been refrigerated is supposed to be a good thing.

Well, want to know why, check out this article below.

How do you make your rice “healthier”?

So there’s nothing “extra” that you really have to do here. All you need to do is make your rice as usual.

That is, use any rice of your choice; boil it until it is well cooked and then strain out the excess water. Then, leave the rice out to cool completely.

Once your rice has cooled completely, do not eat the rice on the same day, directly store it in the refrigerator.

You can reheat this rice and use it for your meal the following day.

This simple hack can make your rice way more healthier, especially if you are someone who is a diabetic or wants an easy trick to keep diabetes at bay.

Why eating rice that is refrigerated healthier?

 So, rice is known to contain high amounts of starch and this when rice is cooled, the digestible starch is known to get converted into resistant starch which is known to be much healthier to the body and can also help control the body’s sugar levels.

When you consume rice that has been reheated after a sufficient amount of refrigeration time, this cooling process of the rice can help lower the increase of postprandial blood glucose in people who suffer from type 1 diabetes. This is possible because rice that is cooled causes the retrogradation of starch, which then is known to become non-absorbable as a product during the digestion process.

The cooling process helps convert the digestible starch of rice into resistant starch and this is good for those with diabetes because resistant starch will not be able to be broken down by our bodies, while digestible starch can be broken down by our bodies and this can make one’s blood sugar levels rise.

Also, resistant starch is known to be good for the body because it is a probiotic that feeds the flora of our gut. It feeds the healthy gut microbiome and will not let one’s blood sugar levels spike.

This is also because resistant starch is one type of a fibre that doesn’t convert sugar as fast as regular or digestible starch does. It can “resist” or cause a resistance during the digestion process.

While this works for rice in particular, you can also consider other high-content starchy foods like potatoes or pasta and apply the same theory to it.