India, Oct. 28 -- Rice is a staple on tables worldwide, but if you are watching your blood sugar or concerned about carbohydrate intake, here's a trick you may have heard about. Cooling or freezing rice after cooking somehow makes it healthier. It may be written off as another viral food hacks, but there is real science behind what happens to rice starch when it is cooked, chilled, and then reheated. This process helps part of its starch transform into what is known as resistant starch. This type of starch behaves more like fiber. In simple words, it means it gets digested slowly and releases sugar more gradually.

To understand how this works and whether it is truly worth trying, Health Shots spoke to Dr Manoj Agarwal, consultant endocri...