Leftover rice undergoes retrogradation, where starch molecules recrystallize, which enhances flavor and texture. It becomes denser, chewier, and separates better in fried rice.
The phenomenon of leftover rice being tastier is scientifically backed by the retrogradation of starches, making them tougher, less sticky, and perfect for a variety of dishes.
Interestingly, leftover rice might be healthier, as cooling rice creates resistant starches that are harder to digest, offering beneficial effects for gut health.
As rice cools and retrogrades, the packed starch molecules improve in both taste and texture, making it ideal for frying and enhancing the flavor of meals.
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