Rice is a staple of many diets around the world. The popularity of rice is mainly due to its ability to pair well with different dishes, it is available no matter where you live. And, unfortunately, the most common variety, white rice, is the most nutritious. But scientists seem to have found a way to slightly reduce this quality.
For example, Sudhair James of the College of Chemical Sciences in Sri Lanka discovered a simple method that changes the chemical composition of starch in rice. He cooked rice by adding coconut oil immediately after boiling water in the proportion of 3 percent of the weight of the rice. He then left the cooked rice in the refrigerator for 12 hours. Because of this, he turned the easily digestible starch in rice into a resistant starch that the body takes longer to process. This means that he thus reduced the calorie content of the product.
It has been estimated that cooking rice with coconut oil can reduce calorie absorption by 10-12%. “As scientists, we believe that if this method works with other varieties of rice, it could be a huge breakthrough. We could cut the calories in rice by 50-60 percent, ”said Sudhair James, presenting the results of his experiment to the public.
Cooking rice with coconut oil
If you want to try out the scientists’ method at home, here’s a recipe for making rice with coconut oil.
Ingredients:
- 1 cup white rice
- 2 teaspoons of coconut oil
- 1 and 3/4 cups water
Method of preparation:
- Boil water in a saucepan.
- Pour the coconut oil into a saucepan and then the rice.
- Cover, reduce heat and cook for 20-25 minutes.
- Refrigerate the rice after cooking and then refrigerate for at least 12 hours. This is an important step, so don’t miss it.
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Recall that earlier we talked about the 5-finger method, which allows you to cook friable rice, and also advised on how to properly cook rice for sushi.