Low Calorie Rice Recipe

Resistant starch is a type of starch that resists digestion in the small intestine. It behaves somewhat like dietary fiber in the body because it is not broken down and absorbed as glucose like most other starches. Instead, it passes through the small intestine undigested and reaches the large intestine.

Some types of amylose can contribute to the formation of resistant starch. This typically occurs when certain foods, like those cooked and then chilled, such as potatoes or rice, undergo retrogradation. Retrogradation is a process in which starches, particularly amylose, undergo a structural change when they cool down, forming a more resistant starch. If such strategy is employed, the consumed rice will become calorie friendly and not induce the unwanted insulin spikes in the blood.

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