Now this is interesting. It has been found that when white rice, when cooked with fat and then refrigerated, has about 50% fewer digestible starches when reheated than fresh cooked rice. And it isn’t just rice:
A previous study in 2009 also showed that freshly cooked legumes, cereals, and tubers had significantly higher levels of resistant starch after multiple cycles of heating and cooling. The resistant starch in peas, which had the most dramatic change, increased by 115 percent.
The article has a bunch of other interesting ways that we can make our food healthier for us.