It seems counterintuitive, but new research finds adding a certain type of healthy fat to rice while its cooking may actually cut the calories in this starchy, carb-laden food staple.
A cup of cooked rice typically contains 240 calories and is made up of both digestible and resistant types of starch. Humans do not have the enzyme to digest resistant starch, which means the body is unable to convert some of that starch to sugar and absorb it into the bloodstream.
Researchers at the College of Chemical Sciences in Sri Lanka successfully tested out their theory that using a specific heating and cooling process could increase the presence of resistant starch and thereby minimize the bodys calorie absorption.
Heres how to cut the calories in your rice by more than half, according to the researchers: Add a teaspoon of coconut oil to boiling water, then add half a cup of rice. Simmer for 40 minutes or boil for 20 to 25 minutes. The cooked rice should then go into the refrigerator for 12 hours, which means youll need to cook it ahead of time.
The researchers say this method causes the oil to enter in starch granules while it cooks and adds a protective layer, which ostensibly changes the structure of the rice granules so they becomes resistant to the digestive enzyme. Ultimately, this means that fewer calories from the rice are absorbed by the body.
It turns out the cooking process is only part of this magic food chemistry experiment. During the extended cooling process, as the rice starts to “gel,” the amylose — the starchy part of the rice — leaves the granules. The 12-hour cooling period also leads to the formation of hydrogen bonds between the the amylose and molecules outside the rice grains. This converts it into the starch the body is unable to digest.
Thankfully, you wont need to eat your rice cold and gummy to maintain its lower calorie content. The scientists say reheating the rice at a later time doesnt alter the rices chemical composition. Additionally, the researchers say rice cooked this way wont only help a person maintain a trim waist; it may also result in a healthier gut, since the bacteria in the rice provides a potent energy source to the “good bacteria” in the human body.
These findings were presented at the 249th National Meeting & Exposition of the American Chemical Society.
Next the researchers plan to conduct studies with humans to find out which varieties of rice work best for this calorie-reduction process, and whether it can also be done with other types of oils.
Cook your rice the way you like it! Add 1-2 teaspoons of oil for every cup of rice. Butter is my favorite oily fat to add to rice because I love the creamy, light texture it adds. My second favorite is coconut oil because I enjoy the slightly sweet, nutty taste it gives my rice.
These findings were presented at the 249th National Meeting & Exposition of the American Chemical Society.
A cup of cooked rice typically contains 240 calories and is made up of both digestible and resistant types of starch. Humans do not have the enzyme to digest resistant starch, which means the body is unable to convert some of that starch to sugar and absorb it into the bloodstream.
Researchers at the College of Chemical Sciences in Sri Lanka successfully tested out their theory that using a specific heating and cooling process could increase the presence of resistant starch and thereby minimize the bodys calorie absorption.
Heres how to cut the calories in your rice by more than half, according to the researchers: Add a teaspoon of coconut oil to boiling water, then add half a cup of rice. Simmer for 40 minutes or boil for 20 to 25 minutes. The cooked rice should then go into the refrigerator for 12 hours, which means youll need to cook it ahead of time.
It turns out the cooking process is only part of this magic food chemistry experiment. During the extended cooling process, as the rice starts to “gel,” the amylose — the starchy part of the rice — leaves the granules. The 12-hour cooling period also leads to the formation of hydrogen bonds between the the amylose and molecules outside the rice grains. This converts it into the starch the body is unable to digest.
I’ve come across and tasted lots of coconut rice – I absolutely love Indian and Thai food! My version of coconut rice is alot lighter than most because I don’t use coconut milk. My light yet super buttery, creamy and oh so delicious Coconut Rice is made with using coconut oil! This recipe is so simply made using a rice cooker! All I do is add in my rice, water and a tablespoon of coconut oil into my rice cooker and turn it on and cook the rice until fluffy. Enjoy my recipe demonstration below, to learn how to easily make Coconut Rice and have it with your favorite sauce such as my Chili Lime Chicken!
Testing Resistant Starch pt 4 – Rice Revisited – The Final Experiment on Blood Glucose
FAQ
Can you put oil in rice cooker?
Can you cook rice with coconut oil?
Is it okay to use coconut milk in a rice cooker?
Can I use coconut oil for cooking?
Can you eat coconut rice in a rice cooker?
With the simple addition of coconut milk and salt in place of some of the water, you have a savory coconut rice that tastes delicious with a variety of curries, fish, meats and more. Really, I could eat this stuff as a side to anything. Even easier than Lemon Herb Rice and Gallo Pinto, the entire recipe is made in a rice cooker.
How does one use coconut?
You can consume it in the form of milk, in natura with other fruits, with couscous, grated, in the preparation of both savory and sweet recipes.
How do you cook coconut rice in a rice cooker?
All I do is add in my rice, water and a tablespoon of coconut oil into my rice cooker and turn it on and cook the rice until fluffy. Enjoy my recipe demonstration below, to learn how to easily make Coconut Rice and have it with your favorite sauce such as my Chili Lime Chicken! Place rice, water and coconut oil into rice cooker and turn on.
Is coconut rice made with coconut oil healthy?
Coconut Rice made with coconut oil – healthy coconut rice! I’ve come across and tasted lots of coconut rice – I absolutely love Indian and Thai food! My version of coconut rice is alot lighter than most because I don’t use coconut milk. My light yet super buttery, creamy and oh so delicious Coconut Rice is made with using coconut oil!