Retrograde resistant starch… cold, re-heated rice is top choice for me.
I do jazz it up and make it super tasty, portion control is key.
So this was my dinner. (I did have an additional drumstick not shown on the plate.)
Preheat oven to 375. For the drumsticks, fry a cut up piece of bacon in a cast iron skillet. Slice one onion. Salt & pepper the drumsticks or any herbs/spices you like. I did coat the drumstick with some gluten free flour… it just holds in their moisture and gives that nice crust. When bacon is done remove from pan. Cook your drumsticks for a few minutes on both sides. Remove them from the pan and toss in all your onion. Now chop up roughly 6-8 garlic cloves (for 6 drumsticks). When onion is getting aromatic (NOT BROWNED) arrange your chicken drumsticks in the pan. Top with bacon and garlic and a pinch of fresh parsley or cilantro. Gently pour in 3/4 of a lager beer. In the oven she goes for 25-35 minutes.
When the chix was done, I got my left over cold sticky rice out of the fridge, removed the chicken from the pan and added the rice to the warm sauce of the pan and mixed it thoroughly.
Simple, easy, QUICK, delicious and chock full of good stuff. The organic pasture chicken legs FYI came in at under $3. for 1.3 pounds. Great for a little broth/soup from the left over bones.