María Muñoz, digestive system specialist: "Frozen and reheated rice can help you reduce calories."

Eating cooked, frozen , and then reheated rice can be a useful strategy for those looking to reduce their calorie intake, control blood glucose levels, or improve intestinal health. This is explained by Dr. María Muñoz , a digestive system specialist at the Virgen de la Arrixaca Hospital in Murcia and a member of the Spanish Society of Digestive Endoscopy.

According to the expert, the reason behind this beneficial effect isn't due to a magical modification, but rather to the transformation of starch during the cooling process. "Did you know that cooked and then frozen rice can have fewer calories? It's not magic, it's science, and it has to do with how your body digests starch ," the doctor explains.

Why resistant starch reduces calories

When cooked rice is cooled and subsequently frozen, some of the starch it contains is converted into resistant starch, a form that the body cannot digest or transform into glucose. This type of starch It acts similarly to a prebiotic fiber, reaching the colon intact, where it feeds the beneficial bacteria in the microbiota. "The result: fewer calories absorbed and a lower impact on glucose spikes ," he says.

The final effect is reduced caloric absorption and a more moderate glycemic response, something especially interesting for people looking to improve their digestive health or control their weight. "That resistant starch isn't digested or absorbed as glucose, but rather passes into the colon as fiber, having a prebiotic effect ," Muñoz points out.

Foods with a prebiotic effect, like this modified rice, promote the growth of good bacteria in the gut . These bacteria, by fermenting undigested fiber, produce beneficial compounds such as short-chain fatty acids that help reduce inflammation, strengthen the intestinal barrier , and improve nutrient absorption.

In the words of the specialist, "freezing and reheating rice changes its effect on your body. Sometimes small tricks yield big benefits." However, she also warns of the risks that can arise from improper storage of this cooked food.

Precautions to avoid food poisoning

Rice is especially vulnerable to the proliferation of Bacillus cereus . Therefore, the doctor emphasizes the importance of storing it properly: " Poorly stored rice can cause food poisoning from Bacillus cereus, a bacteria that is not eliminated by heating alone and can cause diarrhea."

To avoid risks, it is recommended not to leave cooked rice at room temperature for more than an hour, divide it into flat, shallow containers before storing it in the refrigerator or freezer, and consume it within 48 hours if not frozen . It is also essential not to mix freshly cooked rice with refrigerated rice.