A scientist from Sri Lanka has discovered a way to drastically reduce the calories in white rice, through a cooking technique.
Dr. Pushparajah Thavarajah and his student Sudhair James claim that adding coconut oil to the cooking water can alter the digestable starchy components of rice, resulting in a significant reduction in calories.
Apparently, the oil reacts with the starch in the rice, changing its structure. Chilling the rice helps foster the conversion of the starches, which remains even when the rice is reheated.
We don’t know if the technique really works or not, but it certainly is worth a try.
The experts suggest adding 3% of the weight of the rice in coconut oil to the boiling water before adding the rice. Once the rice is cooked, it can be chilled to further the process of converting the starches.
Rice made in advance can be reheated, without affecting the results.
Future studies with bread are underway.
photo: Glasshouse Images
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