Rice is a plentiful start that, even when steamed, isn’t very good for your help, so many cooks – and scientists – have been working to figure out how to cook lower calorie rice that still tastes good. However scientists at a school in Sri Lanka believe that they’ve cracked the code to produce lower calorie rice by making minor changes to how it’s prepared while cooking.
While rice provides 20% of the world’s dietary energy supply, it also contributes to the risk of diabetes and its 200 calories eventually turns to fat in less active people.
The new preparation method that produces “resistant starch” not broken down as easily in the digestive tract, so few calories are absorbed in the process. Reheating the rice doesn’t affect the ability of resistant starch to pass through your digestive system relatively undigested (although reheating rice can be risky as some bacteria can survive if the food is not at a high temperature of properly refrigerated.
The recipe of how to cook lower calorie rice since simple:
- Add a teaspoon of coconut oil to boiling water
- Simmer the rice for 40 minutes
- Oven dry the rice at low heat for 12 hours (per the traditional Sri Lankan method)
- This results in a calorie reduction of 10-15%
Further study is required to determine how the shorter, first-world preparation methods might affect this, but the expectation amongst scientists is that the reduction in calories will be less.
[Creative Commons Copyright image by Stephen Depolo]
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