Nothing wrong with rice night. That steak looks good as hell so the rice juice is just waiting to add some flavor to it.
Bam! I figured it out! I just hit that upword arrow, go to camera, and take a new photo. OK, nobody give a hoot about my window. That was a test photo. But i know what im doing!!!°
3 Likes
Success!
When I cook a lot of rice, it gets dry and crunchy and I can’t figure out how to warm it up decently. I just eat crunchy rice that is only really good the night I cook it.
1 Like
Huh, that’s weird. Mine is stored in a gallon ziplock, and the microwave brings it right back to life. Too, my understanding is that positive changes to the starch occur as a result of the refrigeration.
1 Like
Its a hot debate at the moment. Some people say they whiped out the old blood sugar monitor and proved things one way or the other. I happen to thing thats starthches that have been refigerated and unrefrigerated tend to be A LITTLE bit sticky, which COULD affect absorption speed, but if it taste like rice, it might still just be rice…Could go either way.
1 Like
We are still waiting on pics of the kitty cats 
2 Likes
I douse it with a little water and nuke it for a minute using a cover. That pretty much steams it and refreshes it pretty well. The fridge pulls moisture out through reverse osmosis.
I think that to make the starch resistant you have to cook it with a small amount (1 tbsp.) of fat like butter.
I think it’s known at this point. From the NIH:
Abstract
Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshly cooked white rice (control rice), cooked white rice cooled for 10 hours at room temperature (test rice I), and cooked white rice cooled for 24 hours at 4°C then reheated (test rice II). The results showed that resistant starch contents in control rice, test rice I, and test rice II were 0.64 g/100 g, 1.30 g/100 g, and 1.65 g/100 g, respectively. Test rice II had higher resistant starch content than test rice I, hence used in the clinical study along with control rice to characterize glycemic response in 15 healthy adults. The clinical study was a randomized, single-blind crossover study.
… In conclusion, cooling of cooked white rice increased resistant starch content. Cooked white rice cooled for 24 hours at 4°C then reheated lowered glycemic response compared with freshly cooked white rice.
I don’t have to do this. Have you tried storing it in a ziplock with the air squeezed out?
You messing with us? 
On a related note, rice that has been refrigerated for 24 hours makes the best stir-fried rice.
2 Likes
No, the original study used coconut oil though.
Nah. I just put the little cooker pot right in the fridge after it cools.
Nope. I was told (or read) that the fat was what binds to the starch making it what ever it is after that reaction takes place.
That difference might be why people are reporting different responses when testing with a glucose monitor.
Fat has always been onown to slow carbs…I have some good news btw!
Oh, and i like your cat photo!
1 Like
So the new thread is called Need some help with some old Sports Authority Equipment I got in 2008! Its in…
1 Like
Its in the Bigger Stronger Leaner section. Again its titled (Need some help with some old Sports Authority Equipment I got in 2008), or something like that. Feel free to post a link here. PS: Cat photos coming soon!!!¡!!!]!!!@@@@!!!
2 Likes
Awwwww… cute kitty!