/ck/ - Food & Cooking

>>18120998
As it cools below a certain temperature, it undergoes something called starch retrogradation. Some of the molecules recrystallise into a harder form that survives frying better. It happens to be less digestible, about 25% fewer calories, though I don't think that matters much when you're tossing it in oil.

>>18073824
Yeah, it'll just be a different, softer texture. Some people prefer it. Rice that's been allowed to cool is harder and absorbs less moisture because of pic related, so it stands up better to being cooked again.

The starch has partially recrystallised into an indigestible form, meaning you get less of a blood sugar spike and your gut bacteria get some fibre to eat.

>>12175709
Well, might be worth a try varying in both directions while you're experimenting.