Any way that doesn't involve a boatload of oils is fine, I'm sure.
One of the things I'm surprised they didn't mention is cooling. Cooling converts the starch in rice, potatoes, and pasta into resistant starch (and it stays resistant when you reheat it because nobody really likes eating cold potatoes). Starch normally gets processed by the small intestine into glucose but resistant starch is digested in the large intestine, so glucose levels don't spike. There are a number of other benefits described in the articles below:
One of the things I'm surprised they didn't mention is cooling. Cooling converts the starch in rice, potatoes, and pasta into resistant starch (and it stays resistant when you reheat it because nobody really likes eating cold potatoes). Starch normally gets processed by the small intestine into glucose but resistant starch is digested in the large intestine, so glucose levels don't spike. There are a number of other benefits described in the articles below:
https://pubmed.ncbi.nlm.nih.gov/26693746/
https://hopkinsdiabetesinfo.org/what-is-resistant-starch/