The glycemic index (GI) of rice depends on the variety and preparation method – here are general comparisons for regular freshly cooked rice versus refrigerated rice: 

1. Regular cooked white rice 

GI: 70–90 (depending on the variety and level of processing) 

High-GI foods cause rapid spikes in blood sugar because the starches in freshly cooked rice are easily digestible. 

2. Refrigerated and reheated rice 

GI: 50–65 (approximately) 

Cooling and refrigerating cooked rice for 12–24 hours lower its GI due to the formation of resistant starch. Reheating it does not reverse this effect, so it retains its lower GI. 

Image credit: Photo by Robert Moutongoh: https://www.pexels.com/photo/a-bowl-of-cooked-rice-8923092/ (Free to use)