Cooking Pasta/Rice, cooling and reheating

  • posted by mantis
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    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

  • posted by Firefox7275
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    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.

  • posted by jillyB
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    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

  • posted by jillyB
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    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

  • posted by Rowan
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    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?

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