The study looked at how different types of starch in rice and storage temperatures affect how rice hardens after cooking. They found that storing rice at -20 °C made it harder than storing it at 4 °C. The type of starch in the rice also affected how hard it got, with R250 rice having the highest hardness. This information could help improve the taste and texture of cooked rice by choosing the right type of starch and storing it properly.