Looking at trying the above method for altering the starch in my Pasta and Rice. Do I fully cook the Rice/Pasta (suitable for serving) then put it in the fridge and later reheating it in the microwave, or do I 2/3 cook it then cool it, then reheat enough to finish cooking it?
Thanks

Resistant starch research is very much in its infancy, so its unlikely anyone knows the ‘best’ cook/ cool/ reheat protocol.

For practical reasons I would cook pasta, potatoes and rice to ‘al dente’: such that a quick nuke doesn’t ruin the texture. It would be a challenge to boil potato chunks in two stages without the nutritious skin falling off!

My family all have rice cookers: so steaming basmati rice without any stirring or agitating. Steaming leaves the individual grains in excellent shape to be microwaved without ending up soggy/ sticky/ mushy.

Apparently steamed rather than boiled rice and basmati rather than short grain rice, have a lower Glycaemic Index, so are gentler on the blood sugar. I wonder if this has to do with resistant starch.

Firefox 7275

Read your resistant starch cooking comments with interest. About 6 months ago, or more, I read about this somewhere and thought it worth a try as I love pasta and rice. Everyone thought I was crazy, even I wondered ! But as I am an insulin dependent diabetic so had nothing to lose. I tried pasta first , and it worked. I think I was more surprised than anyone. I let it cool in the fridge overnight and gave it a zap in the microwave the next day. It certainly worked wonders on my BS but was a bit tough, so next time I reheated it with a quick dunk in boiling water and it was great…and I am pretty fussy with my pasta, used to make my own but am getting too old and in poor health so rely on Barilla now.
Then I tried rice…..the same result. I was cross that I had avoided potato salad most of my life as this would have been OK as it was cold. Ah, well ! Hope this helps .
jillyB

hi, mantis,

I have experimented with pasta and rice and found the best method for both. I cook either for about a minute less than normal [ al dente ], pop in fridge over night, then drop in boiling water just to get it hot. I also keep the big saucepan with original water, seems to keep the flavour better.
Being a diabetic, this allows me to have pasta and rice which I really love. My blood sugar barely goes up.
Hope this is useful for you.
jillyB

Hi I am new. I am part way through the book and am hooked. It validates many things I have done and tried on myself and family.

I had seen other posts about the benefits of reheating pasta and other starches. However I have some questions on what re-heating does the nutrients in the foods? Also what are the best methods? Does anyone have any data on this?

HI, I’m new to the forum. I’m just starting my second read of the Clever Guts book. We cook a lot of Asian food, and like the fresh rice noodles we can buy locally in Sydney. Pure rice, but in a pasta noodle shape.
I can’t find any mention of where the fresh rice noodles would fit on the resistant starch scale – they are not really cooked before eating, just immersed in boiling or boiled water for a minute or less. They would become a gluggy mess if cooked longer, or a second time. I’m not sure what amount of cooking they may have had in their production. I’d be grateful If anyone has any idea or information?

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