I would look for the amount of amylose starch in the product. The more amylose, the more resistant starch. Jasmine rice contains approx. 15% amylose starch. Sticky rice contains approx. 1% amylose starch so would form less resistant starch when cold (yay for sushi!)
Resistant starch also depends on moisture content. You will be getting much more resistant starch from potato flour vs. eating potato salad. If you use leftover starches, try to reheat them in liquid (ie. in a soup) for the least amount of resistant starch.
Reply To: Retrograde Resistant StarchLana2014-08-25T20:50:03-05:00