A significant staple diet for humans, whole white rice's placement in the digestive tract and rate of starch digestion are both crucial for maintaining good health. The multiscale structure of starch, which goes through orderdisorder transitions when rice is cooking, plays a significant role in determining how digestible it is. The features of rice starch's ability to gelatinize are significantly influenced by the length distributions of the amylose and amylopectin chains. The nucleation and crystal growth rates, as well as the intra- and intermolecular interactions during retrogradation, are significantly influenced by the length of the starch chain and the molecular size distribution. A variety of first-order kinetics models have been created to suit starch digestograms, yielding new knowledge on the structural underpinnings of cooked whole rice's starch digestion properties. For the digestion of rice starch in completely gelatinized and retrograded forms, many starch digestible fractions with unique digestion patterns have been discovered, with the digestion kinetics being mostly dictated by starch fine molecular structures. The latest research and directions for furthering our understanding of the starch digestibility in whole cooked rice are outlined, leading to strategies to make whole rice a healthier food by slowing starch digestion
