Refrigeration reduces the glycemic index of cooked rice

Several studies highlight the benefits of refrigeration on the glycaemic index of rice, which is important in the control of chronic diseases such as diabetes.
 
Rice (Oryza sativa L.) is a major staple food for nearly half the world's population in Asia, Latin America and the Caribbean, and increasingly in Africa. According to the OECD-FAO Agricultural Outlook report, world rice consumption for food is expected to increase from about 420 million tonnes in 2019 to over 470 million tonnes by 2030, due to population growth.