Another idea (also surprising the first time it's mentioned) is to cook the rice (or pasta, potatoes, etc.), then cool it, then (perhaps later, and optional) reheat it. That produces some resistant starch. So much cheaper (and likely doing something different).
That’s exactly what I learned from members posting about this before, tried it & it really does work for potatoes & pasta: cut my spike after eating by about half; member posted it after having tesco frozen mash but, any frozen mash potato works! I tried it with rice & it didn’t really work, at first, but, find it works better now that I use frozen micro steamed rice that comes in pre portioned bags you ding in the microwave.
I had a wee think & I think it didn’t work for me the first time because of the way I prepared, washed & cooked the rice as I was taught by my mum: I’m Chinese & we, well a lot of Chinese people I know, think you lot, of Westerners, are mad to want rice that’s hard & DOSEN’T stick together; boiled rice that the Chinese eat is sticky, starchy & glutinous!


The frozen micro steamed rice, Birds Eye & super market own brands do various mixes of veg with it or just plain boiled rice on its own, is harder & not sticky at all that I’m used to eating but, it’s affects my blood sugars less!
Ssoohhh! Maybe you Westerners way of preparing & cooking rice isn’t SO mad after all?


