How to Cook Rice With Coconut Oil to Burn More Fats And Absorb Half the Calories
Rice is considered as the most popular food because it can be combined with various kinds of foods and is it is relatively cheap. It seems that rice, the lifeblood of so many nations’ cuisines is the most omnipresent food in the world. According to the USDA, people in the USA consume rice in high amounts; an average American eats 500 calories daily than require, so you shouldn’t be surprised that there are too many obese people in America.
Starch-heavy foods including rice aren’t good for you because they are linked to a higher risk of diabetes. A cup of cooked rice carries 240 calories, which come in the form of starch, which turn into sugar and then into body fat.
Luckily, the researchers at the College of Chemical Sciences in Sri Lanka have discovered a simple way to burn more fats and absorb half the calories by adding only one ingredient to your rice. Adding coconut oil to your rice cuts the absorption of calories by 50%.
Coconut Oil – The Secret Ingredient
Use this method to significantly increase the RS content of white rice
Cook your rice as you usually do, but before adding the raw rice in the boiling water, add 1 teaspoon of coconut oil.
Simmer for 40 minutes or until the rice is completely cooked.
After that, place it in a refrigerator for 12 hours and then you can consume it. This is very beneficial for those who have blood sugar or weight problems.
This is very helpful procedure because it increases the resistant starch content by 10 times for traditional, non-fortified rice.
How it works
According to James, during the cooking procedure, coconut oil enters the starch granules and makes the sugar resistant to the digestive enzymes. During the 12 hours-cooling process, the rice starts to“gel“amylase-the starchy part of the rice-leaves the granules. This process also leads to binding the starch to molecules on the outside of the rice and turning the rice sugar into a resistant starch. Reheating rice is allowed, because it doesn’t change the chemical composition of the rice.
So, by reducing the digestible starch in steamed rice, you are able to reduce the calories.
Still, conducting additional studies is required in order to find out which type of rice is the most efficient in reducing calories to maximum, and also to find out whether other oils, apart from coconut oil, provide the same property.
So, instead of using rice, which is not the most-nutrient food, as a side dish to your meals, try some fiber-rich, nutrient-rich foods like quinoa, sweet potatoes, barley, leafy green vegetables, cauliflower, mushrooms, and squash.