The sugar content of rice does not decrease when it is frozen, only the glycemic capacity is slightly reduced.
Cooking rice, water will enter the rice, the formation of starch crystalline structure, which will be better digested, so the ability to raise blood sugar is higher, resulting in diabetic patients with postprandial blood glucose, and after freezing rice will be dehydrated, the water left the starch crystals, into resistant starch, resistant starch glycemic ability is slightly weaker than the starch crystals, but the sugar content of the rice is still the same.
Diabetic patients need to follow the doctor’s guidance, reasonable diet, appropriate exercise, regular medication, and regular monitoring of blood glucose. For more health knowledge about food, consult a nutritionist and eat scientifically under the guidance of your doctor.