Sudhair James from the College of Chemical Sciences in Sri Lanka presented his research during the National Meeting & Exposition of the American Chemical Society.
He showed that cooking rice with coconut oil could cut caloric absorption by 10-12%, and potentially up to 50-60% with further research.
This cooking technique of heating and cooling has been studied before, specifically in potatoes(2) – so it stands to reason that the same principle would apply to rice. Indeed, fried rice and pilaf-style rice have more resistant starches than steamed rice.
While researchers have yet to test this theory on as many variety of rice as possible, they are hopeful – if calories in rice can be reduced by a simple preparatory process, maybe the same can be done eventually for other starches and carbohydrates, such as bread. The implications of this are significant in the global fight against obesity and diabetes.
“We as scientists believe that if we are going to do this process on the best varieties and if this method is going to work this could be a massive breakthrough,” James said. “We could lower the calories in rice by 50 to 60 percent.”
How To Cook Rice with Coconut Oil
The chilling time is 12 hours but it’s a crucial step in converting the starches, so make sure you don’t skip this.
- 1 cup white rice
- 2 teaspoons coconut oil
- 1 3/4 cups water
- In a pot, bring water to a boil.
- Add coconut oil to pot, followed by the rice.
- Cover, lower heat, and cook for 20 to 25 minutes.
- Once the rice is cooked, let it cool, then chill in the fridge for at least 12 hours.
This may seem like a lot work to cook rice but if you have blood sugar or weight issues, this procedure can be very helpful. It will naturally increase the resistant starch content of your rice by 10 times, which can help you avoid sugar spikes.
In addition, resistant starches are well-known for supporting healthy colon cells and good bacteria in the gut.