A rice cooker includes a heater and a cooling system. After cooking the rice using the heater, there is an active cooling down to an incubation temperature in the range 40 to 65 degrees and this temperature range is maintained for an incubation period of at least 30 minutes. The active temperature decrease causes formation of starch crystallites, and these grow during the incubation time at the incubation temperature. The growth of these crystallites results in a lower rapid digestible starch content.;The cooking for example comprises heating rice and water to a first temperature in the range 50 to 70 for between 5 and 20 minutes, heating the rice and water to a second temperature above 90 degrees and cooking for a second period between 15 and 45 minutes.
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