Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
June 23, 2026
Did you know that it is scientifically proven that completely cooling your rice in the fridge or freezer before reheating it creates something called resistant starch?
Normally, if you consume fresh warm rice, it digests quickly and causes a sudden spike in your blood sugar, but cooling it changes its structure so it becomes "resistant" to your digestion.
Instead of rushing into your bloodstream, these altered starches sneak past your upper digestive tract and travel down to your colon to act exactly like fiber, nourishing your microbiome and feeding your good bacteria.
It’s a small, intentional shift that keeps its benefits even after reheating, meaning sugar enters your system at a slow, gentle trickle rather than a sudden rush which gives you steadier, lasting energy without the glucose spike!
My favorite silicone 1/2 cup portion molds are Soupercubes and can be found here: https://amzn.to/4vlAurn
Combine the mixed grains (½ cup) and white rice (2 ½ cups) in the inner pot of your rice cooker. Rinse with cold water (3 cups) and drain several times until the water (3 cups) runs mostly clear.
Pour in the fresh water (3 cups). Let the grains soak for 30 minutes before cooking.
Secure the lid and set your rice cooker to the Multigrain(or Mixed Rice) setting.
When the cooking cycle has 10-15 min left, quickly open the lid, scatter the frozen edamame (1 cup) evenly over the top of the rice, and immediately close the lid. Let it steam for remaining cook time.
Gently fold and fluff the rice with a rice paddle to evenly distribute the edamame. Portion the rice into ½ cup servings.
Allow the portions to cool completely before sealing. Store in the refrigerator for up to 4 days, or freeze immediately for long-term meal prep.
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