Rice is fast. The main components of rice are carbohydrates, which will be broken down into glucose by the body after eating, leading to an increase in blood sugar. The way the rice is cooked also affects its glycemic rate, and the softer the rice is cooked, the faster the glycemic rate. For the general public, moderate consumption of rice will not affect health. For diabetic patients, excessive consumption of rice will lead to blood sugar fluctuations, affecting the control of the disease.