a versatile staple food, rice is the basis of many diets around the world -. Particularly in Asia and the Caribbean
fried, steamed, rolled in sushi rice … The popularity is due mainly it is malleability; It combines well with many different foods, and is accessible and inexpensive, no matter where you live.
One cup of cooked rice is about 200 calories, most of which comes from starch in food. The starch is converted to sugar in the body, and often stored as fat. In fact, consumption of white rice, which has fewer nutrients than brown rice, has been linked to an increased risk of diabetes.
A study by Harvard University published in the British Medical Journal concluded that this risk is especially prevalent in Asian countries, where people can eat several servings of white rice per day.
Making healthier Rice
Fortunately, scientists believe they may have found the key to preparing rice in a way that is ultimately better for you – and all you need it is a few simple steps
Sudhair James, one of the researchers of this method, presented his preliminary National and Exposition of the American Chemical Society Meeting investigation, saying:.
” what we did is to cook the rice as you normally would, but when the water is boiling before adding the raw rice, which adds coconut oil. – about 3 percent of the weight of’ll rice cooking After he was ready , let cool in the refrigerator for about 12 hours. “
This simple method works by manipulating the chemistry of starch in rice, transformation of digestible starches resistant starches, which takes longer for the body to process.
This cooking technique heating and cooling has been studied before, particularly in potatoes – so it is logical to think that the same principle would apply to rice. In fact, fried rice and rice pilaf style are more resistant than steamed rice starches.
While researchers have yet to test this theory in many rice variety as possible, they hope – if calories in rice can be reduced by a simple preparation process, perhaps the same can make time for other starches and carbohydrates, such as bread. The implications of this are important in the global fight against obesity and diabetes.
“We, as scientists believe that if we are to make this process in the best varieties and if this method will work this could be a huge breakthrough,” James said. “We could walk off the calories of rice by 50 to 60 percent.”
The cooling time is 12 hours, but it is a crucial step in the conversion of starch, so be sure not to skip this.
- 1 cup white rice
- 2 teaspoons coconut oil
- 1 3/4 cups water
- In a saucepan, bring water to a boil.
- Add coconut oil to the pan, followed by rice.
- cover, reduce heat and cook for 20 to 25 minutes.
- Once the rice is cooked, let cool, then chill in the refrigerator for at least 12 hours.
This may seem a lot of work, but if you have problems with blood sugar or weight, this technique can be very useful.