I’ve recently been trying to put some new meals in my repertoire and when browsing for new ideas I’ve noticed that many recipes call for day old leftover rice instead of fresh one. Egg fried rice for example. Some people even seem to insist that it doesn’t work with fresh rice. Why is that?
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I worked at a Greek place where we would cook potatoes and let them cool for at least 48 hours in the walk-in before using them for certain dishes. If the potatoes were only 36 hours old, we just would say we were out of those dishes, but would have them tomorrow. The boss made us do it because it made the proper texture for the dish, which you couldn’t get with freshly cooked potatoes. But I had to find out WHY!
Basically it becomes less digestible (and therefore healthier) to let it cool for a while instead of eating it freshly cooked.
It lets amylose and amylopectin to reform into a resistant starch, so you digest it less, making you not have the blood sugar spikes that generally come with eating carbs. Good for preventing your pre diabetes from becoming diabetes. Good for keeping your two feet from becoming one feet/no feet.
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