A team of researchers have discovered a novel way of cooking and cooling rice that could help slash the number of calories that are absorbed by the body by more than half.
Are you interested?
I am assuming you are.
A cup of rice has roughly 240 calories so imagine eating that same cup of rice and only absorbing 120 of those 240 calories.
Pretty cool huh?
By using a specific but simple heating and cooling regimen the scientists were able to increase the levels of Resistant Starch by at least ten-fold. This means that they were able to convert the starches in rice to be resistant and thus for less digestible. It may reduce the calories by as much as 60%.
Here is how they did it.
They added a teaspoon of coconut oil to the boiling water before adding a half a cup of rice. Then simmered it for 40 minutes or you could boil it for 25 minutes to shorten the cooking time. The researchers then refrigerated the rice for 12 hours.
Here is what happens when cooking the rice this way.
The coconut oil enters the starch granules during the cooking and changes the structure of the starch so that it becomes resistant to the digestive enzymes in your body.
The cooling for 12 hours is also essential because amylose the soluble part of the carbohydrate leaves the rice granule during the gelatinization. This leaves to the formation of hydrogen bonds between the amylose molecules outside the rice grains which turns into a resistant starch.
When reheating the rice to eat after this cooking method does not change the Resistant Starch level and it is still just as beneficial in cutting calories.
Now this is early research and they are now studying with humans if there is a certain type of rice that may be best suited for this type of cooking or if all types of rice react the same way.
In the meantime take a little extra time and cook your rice ahead of time so you can let it cool for 12 hours. This way you are potentially cutting out 50-60% of the calories you would normal consume with rice and enjoy your favorite Chinese dish.
Here is another recipe for you including rice that you can try this novel heating cooking and cooling process with.
Meatballs with Chili Sauce (Serving size:1)
1/4 lb. Lean ground beef or turkey
2 Tbsp. Cooked brown rice
1/4 tsp dried parsley
1/4 tsp Italian seasoning
1/4 tsp. Fennel seeds
1/8 tsp. Garlic powder
1/8 tsp. Red-pepper flakes
1/8 tsp. Dried minced onion
Pinch salt and black pepper
2 1/2 Tbsp. Chili sauce
1/8 tsp hot pepper sauce or more to taste
Preheat oven to 400 degrees. In a medium bowl, combine beef, rice, parsley, Italian seasoning, fennel seeds, garlic powder, red-pepper flakes, onion, salt, and pepper; mix well. Use 1” cookie scoop or a spoon, form mixture into eight 1” meatballs. Place meatballs in a single layer on small on nonstick baking sheet. Bake about 7 minutes or until meatballs are no longer pink inside. Transfer to a medium bowl. In a small bowl, combine chili sauce with hot-pepper sauce. Pour sauce over meatballs and toss to coat.
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To be presented at the American Chemical Society.
Sudhair A. James, et al. “Rice (Oryza saliva L.) resistant starch and novel processing methods to increase resistant starch concentration”