How to Cook Rice With Coconut Oil to BURN More Fat and Cut Calories by 50%!

Rice, a versatile staple food, forms the basis of many diets worldwide, especially in Asia and the Caribbean. Whether fried, steamed, or rolled into sushi, rice's popularity stems from its adaptability; it complements a variety of foods and is affordable and available globally.

One cup of cooked rice contains roughly 200 calories, primarily from its starch content. This starch converts to sugar in the body and is often stored as fat. Notably, consuming white rice, which is less nutrient-dense than brown rice, has been associated with a higher risk of diabetes.

A study by Harvard University, published in the British Medical Journal, found that this risk is particularly significant in Asian countries where people may consume several servings of white rice daily.

Making The Rice Healthier

Scientists believe they may have discovered a method of cooking rice that could be healthier. Sudhair James, a researcher, shared his initial findings at the National Meeting and Exposition of the American Chemical Society. He explained,

"We cooked the rice as usual, but added coconut oil—about 3 percent of the rice's weight—into the boiling water before adding the rice. Once cooked, we cooled it in the refrigerator for about 12 hours."

Why It Works

This straightforward method of cooking rice alters the starch chemistry within, converting digestible starches into resistant ones that take longer for the body to process. Typically, starches like white short grain rice are rapidly digested and turned into glucose.

Most of this glucose is stored as glycogen in the liver and muscles, but any surplus not used by the body is likely to be stored as fat. Over time, this can significantly contribute to weight gain and related health issues, including diabetes and obesity.

Sudhair James of the College of Chemical Sciences in Sri Lanka unveiled his findings at the National Meeting & Exposition of the American Chemical Society. His research indicated that cooking rice with coconut oil could reduce calorie absorption by 10-12%, and possibly by as much as 50-60% with additional research.

The technique of heating and cooling, previously studied in potatoes, seems applicable to rice as well. For instance, fried rice and pilaf-style rice contain more resistant starches compared to steamed rice.

Although this theory hasn't been tested on all rice varieties, researchers are optimistic. If a simple cooking method can reduce rice's caloric content, perhaps similar reductions could be achieved with other starches and carbohydrates, like bread. Such a development could have a profound impact on the global battle against obesity and diabetes.

James expressed the potential significance: "If we apply this process to the best varieties and it proves effective, it could be a monumental breakthrough. We might reduce the calorie content in rice by as much as 50 to 60 percent."