date:Oct 31, 2018
. resistant starches
When rice comes in contact with oil that's been added to boiling water, the chemistry of its starch is modified. After cooking, the rice must also cool in the refrigerator for about 12 hours, according to the Washington Post, which reported on a study done by Sudhair James, then an undergraduate at the College of Chemical Sciences in Sri Lanka.
James and his mentor found that some of the starch, a type of carbohydrate, changes from digestible to resistant during this proce