This coconut oil rice is a game-changer. Coconut oil and refrigeration change the rice’s digestible starch to indigestible starch (resistant starch). Resistant starch feeds good gut bacteria.
🧪In 2015, genius Sri Lankan researchers presented their findings at the American Chemical Society’s national meeting, on how to cook white rice in order to change how our bodies digest it, slashing calories by 50-60%. All you need to make it on the stovetop is: rice, water, coconut oil, and a refrigerator. The goal is simple: transform digestible starch to indigestible starch (resistant starch). As a bonus, resistant starch serves as an energy source for good gut bacteria.
🍚According to Pushaparaja Thavarajah, PhD, who supervised the study, this is how it works: “The glucose units in hot cooked rice have a loose structure, but when it cools down, the molecules rearrange themselves into very tight bonds that are more resistant to digestion. The fat molecule wedges its way into the rice, and provides a barrier against quick digestion.”
INGREDIENTS
1/2 c white rice
2 c water
1 tsp coconut oil (use refined if you don’t want a slight coconut flavor)
MAKE IT
1. Bring water to a boil in a small pot, then add oil and rice.
3. Cook it so that water remains boiling for 20 minutes. Remove from heat. Do not let rice sit out at room temperature. Refrigerate for 12 hours.
**GF/DF/LOW-HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop.)**
ESPAÑOL
Este arroz con aceite de coco cambia las reglas del juego. El aceite de coco y la refrigeración transforman el almidón no digerible del arroz en almidón digerible (almidón resistente), reduce las calorias por 50-60. Ademas el almidón resistente alimenta la bacteria intestinal buena.
INGREDIENTES
1/2 taza de arroz blanco
2 tazas de agua
1 cucharadita de aceite de coco (refinado si no quieres que sepa un poco a coco)
HAZLO
1. Hierva agua en una olla pequeña, luego agregue aceite y arroz.
3. Cuécelo para que el agua permanezca hirviendo por 20 minutos. Retírelo del calor. No dejes que el arroz se asiente a temperatura ambiente. Refrigerar por 12 horas.
***Sin gluten/Sin lácteos/V/Baja histamina***
