When the rice is cooked in oil, cooled and reheated, the blood sugar reaction is still high, but the content of resistant starch has not changed significantly. In the experiment of glutinous rice, it is found that the blood sugar reaction of glutinous rice is even higher after reheating, which will adversely affect blood sugar control. In human experiments, it is found that rice cooked in oil will have a worse satiety and is prone to hunger. It may be easy to eat more in practice, which is not good for overall energy and blood sugar control.
Oil enters starch granules during cooking, changing its structure and preventing it from being decomposed by digestive enzymes. Moreover, the cooling process is very important, because soluble amylose will be separated from starch granules during gelatinization, and hydrogen bonds will be formed between amylose molecules outside rice grains after cooling for 12 hours, which will become resistant starch. This means that the body will eventually absorb less calories.