We love this rice cooking technique because it changes its chemical composition and absorbs half of the calories while revving up your metabolism so you burn more fat. Pretty awesome, right?!
It’s no secret that white rice has a high glycemic index. However, according to research conducted by Sudhair James and Dr. Pushparajah Thavarajah, when you add a little organic coconut oil it completely changes the game. It even has a positive effect on your blood sugar.
As we eluded to earlier, when coconut oil is mixed in with rice, it modifies the chemical composition. What this means is that the digestible starch turns into indigestible starch and the rice doesn’t become metabolized into glucose. This will also reduce the accumulation of fat.
As an added bonus, the indigestible starch helps the good bacteria in your gut and aids your immunity and digestive processes.
Fat-Burning Rice and Coconut Oil Recipe
- 2 tablespoon organic virgin coconut oil
- 2 cups organic rice
- 4 cups water
How it Works
According to James, the coconut oil enters the starch granules during the cooking process, which makes the sugar resistant to the digestive enzymes, so it won’t break down and be digested.
The cooling of the rice for 12 hours binds the starch (amylose) to molecules on the outside of the rice, turning the rice sugar into a resistant starch. Reheating the rice does not affect its RS levels.