I’ve been mixing white rice and quinoa, and cooking it in advance with a bit of fat to increase the resistant carbs (discussion & links on the rice thread).
Just have to remember to make some and keep it in the fridge, which is not as hard after a few months of this. (So fresh rice has become a treat, lol.)
Have been trying to do this for all carbs, actually, including potatoes and pasta.
Pasta is the only one I stumble over, because I eat it rarely, so the idea of having it “ready” in the fridge doesn’t strike me. But sometimes if I have it on my list of weekly menu ideas, I do actually remember to do it.
