https://pubmed.ncbi.nlm.nih.gov/26693746/ https://pubmed.ncbi.nlm.nih.gov/26693746/ "In conclusion, cooling of cooked white rice increased resistant starch con

https://pubmed.ncbi.nlm.nih.gov/26693746/ https://pubmed.ncbi.nlm.nih.gov/26693746/ "In conclusion, cooling of cooked white rice increased resistant starch content. Cooked white rice cooled for 24 hours at 4°C then reheated lowered glycemic response compared with freshly cooked white rice." it's the cooling, I don't understand why this isn't explained.