Rice is one of the most cultivated grain in the world!
If you have been following my blog for a bit, you should know my heritage background is Chinese. Being Chinese, rice is my essential source of carbohydrate. Fried rice, steam rice, purple rice, brown rice, rice liquor, porridge, zong zi… can’t live without rice! Besides the Asian population who loves rice, the rest of the World loves rice too!
The past few years, white rice has been getting negative publicity and brown rice is supposedly be the better choice. However, this is not true. They both have pros and cons:
Which rice should you eat? Personally, I love the taste of white rice and which one is technically better for you, the debate could go on forever. In the meantime, I’m going to enjoy my white rice guilt-free, thanks to coconut oil!
Cooking with coconut oil and rice together can cut down the calories. Some say by 10-12%, and some say up to 60%. According to Dr.OZ, it cut calories down by 50%. Regardless of what the actual calories it can cut down, I can now enjoy my rice guilt free.
Coconut oil binds to the digestible starch in the rice. Starch is the one that converts to glucose. Once starch and oil bind, the digestible starch begins to crystallize, creating another form of resistant starch. With the cooling of the rice after cooking, it promotes to leading increase in resistant starch compare to normally prepared white rice.
Not all starch is created equal. our bodies convert digestible starch into glucose, which raises blood sugar level. We do not digest resistant starch, so it doesn’t raise blood glucose level at all.
Lower calories and lower carb rice.
For every one cup of rice, add 1-3 tbsp of coconut oil. Either add into boiling water while cooking the rice or put it in with the rice in the rice cooker.