FYI, regarding the glycemic index of rice (and pasta and a lot of other carbs).
If you cook it, then cool it, the starches are converted to resistant starches. Those then digest like probiotics (or is it prebiotics) instead of like complex carbs, so you get a smaller blood sugar bump.
If you then reheat the pasta or rice, that increases the effect even more.
Is reheated pasta less fattening?
Effect of cooling of cooked white rice on resistant starch content and glycemic response
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