Yesterday I saw an interesting article about a new way of preparing “enhanced resistant starch rice”.
Today I bought basmati rice (I could not get the special sort that was mentioned) cooked one cup of it with two teaspoons of cocosoil and now it is waiting in the fridge to be eaten tomorrow.
It may not have a different effect on my blood sugar than ordinary rice but it smells incredibly tasty!
More background in this video.
Edit: I have written down the results of my first resistant starch rice test.