Rice is made up of both digestible and resistant starch. Our digestive systems don’t have the enzymes in our small intestines to digest resistant starch. The more resistant starch a food has, the fewer calories our bodies will absorb.
Testing was done on 38 different kinds of rice. The best rice was the non-fortified white rice. This method of cooking would reduce the calories of the rice by about 50-60 percent.
Cook the rice: drop a teaspoon of coconut oil into 1 cup boiling water, then add half a cup of non-fortified white rice and cook it for about 40 minutes. After cooking, stick it in the fridge for 12 hours. The recipe for rice is twice the amount of liquid to rice, so adjust your amount as needed.
There are other benefits to having more resistant starch besides cutting calories. It’ll also feed your good bacteria. The resistant starch is a very good food source, for the bacteria inside the your gut.
Best of all, the researchers found that reheating the rice didn’t change the levels of resistant starch, so the increased resistant starch is permanent.