Climate warming can change the structure of starch in hybrid rice, making it more suitable for cooking. In a 2-year field experiment in China, warming by 2.1°C increased the amount of short starch chains and reduced amylose content in the rice. This change was due to decreased activity of a starch-making enzyme and increased activity of a starch-branching enzyme. The protein content, starch granule size, and thermal stability of the rice also increased with warming. Overall, the rice became stickier and cooked better under warmer conditions.