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Coconut Oil Rice

Coconut Oil Rice

This coconut oil rice is a game-changer. Coconut oil and refrigeration change the rice’s indigestible starch to digestible 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 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.”


1 c white rice

2 c water

2 tsp coconut oil


1. Bring water to boil on medium-high

2. Add oil, and reduce heat to medium

3. Add rice, and stir

4. Cook on medium heat (so it continues boiling) for 20 minutes (covered)

5. Freeze for 12 hours in individual portions I’m baby food silicone trays or small glass tupperware containers.

Pro-tip: sprinkle a bit of water on the rice before reheating in the microwave, so it doesn’t dry out.



Check out how I made it!
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