Rice is the source of energy for many national cuisines is probably most persistent food in the world. In Asia, where people consume almost 90% of all rice, this food is part of almost every meal.
Rice is very popular food and it goes with many different types of food and plus, is relatively cheap. However as well as any food that has starch, rice is high in carbohydrates and it’s rarely seen as a healthy food. One cup of cooked rice (180 grams) has about 50 grams of carbs and 200 calories of which more of them come in the form of starch, which is converted into sugar, and often in fat.
In this article, we will reveal new way of cooking rice, a way of cooking rice that reduces the calories by about 50%. The ingenious method is simple manipulation of chemistry and involves a few very easy and simple steps.
First what we need to do is to cook rice in the usual way, but when the water starts to boil, just before to add the rice, add coconut oil, about 3% by weight of rice that you will cook, for example, if you cook 500 grams of rice, add 15 ml. coconut oil into the water etc. When the rice is ready, place it in the refrigerator for cooling about 12 hours before eating. Yes, simply as that.
Seems easy and simple and you are probably asking yourself how and is this possible?
First ,to understand what happens you need to know chemistry behind food. When it comes to starch, there are two types of starches: the digestible and the resistant starches. For starch known as digestible starch it takes a less time to digest, but soon it turns into glucose and later into glycogen. Excess glycogen is stored in our stomach and makes it bigger if we do not have energy to burn it. The other starch, called resistant starch, it takes more time to be processed by the body and does not convert into glucose because we have no ability to digest it.
Now, the traditional way of cooking rice gives birth to digestible starches, on other hand, this new way of cooking rice, turns the digestible starch into resistant starch.
Why this happens?
First, the introduction of lipid in coconut oil, and second due the immediate cooling of the rice.
Try it out, share your experience and enjoy in your healthier rice.