[ambivalents]

Here's the tl;dr for anyone else interested:

> It's remarkably simple. By boiling the rice in water mixed with coconut oil, you change the architecture of the rice, turning it into a "resistant starch," where two polysaccharides, amylose and amylopectin, connect to form indigestible bridges. Chilling the rice for 12 hours leads to further conversion of starches. The result is a food with far fewer calories.

How did your first batch turn out? I've heard the same about potatoes - they are a resistant starch and with each subsequent cooling off/re-heating cycle you increase the resistant starch levels.

The implication that white rice makes you fat, however, is ridiculous. Singling out one staple food (besides sugar) isn't helpful. Anything will make you fat in high enough qualities. Not a jab at you OP, but more our culture of maligning single food groups. (again, besides sugar :) )

[gaius]

How did your first batch turn out? I've heard the same about potatoes - they are a resistant starch and with each subsequent cooling off/re-heating cycle you increase the resistant starch levels.

Pretty nice, slight coconut taste, no discernible difference in texture, what flavour there was was mostly obscured by the curry I made. I think this will be my regular technique provided I can be organised enough. Maybe whip up the evening’s rice while I make breakfast.

I wonder if you get that effect with triple-fried chips, which are very fashionable right now.

[DanBC]

> I've heard the same about potatoes - they are a resistant starch and with each subsequent cooling off/re-heating cycle you increase the resistant starch levels.

Don't do that to rice though, you significantly increase the risk of food poisoning. (And heat doesn't prevent it.)

[tom_mellior]

Reheating rice can cause food poisoning? I'd never heard of that, but it seems to be legit: https://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-p...

However, you have to leave cooked rice at room temperature for that to be a concern. The method discussed above speaks of "chilling" the rice.

In any case, I've eaten plenty of rice (and lots of other things) left at room temperature for a day, and I've never had problems. But yeah, anecdata.