My Empowered Heart

Coconut Oil Rice/Arroz con aceite de coco

Coconut Oil Rice/Arroz con aceite de coco

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.

馃ИIn 2015, genius Sri Lankan researchers presented their findings at the American Chemical Society鈥檚 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.

馃崥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 c white rice

2 c water

2 tsp coconut oil (use refined if you don’t want a slight coconut flavor)

MAKE IT

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: add an ice cube to rice before reheating in the microwave, so it doesn’t dry out.

 

**GF/DF/VG/LOW-HISTAMINE**

Check out how I made it!

 

ESPA脩OL

Este arroz con aceite de coco cambia las reglas del juego. El aceite de coco y la refrigeraci贸n transforman el almid贸n no digerible del arroz en almid贸n digerible (almid贸n resistente). El almid贸n resistente alimenta las buenas bacterias intestinales y corta las colorias por 60%

INGREDIENTES

1 taza de arroz blanco

2 tazas de agua

2 cucharaditas de aceite de coco (refinado si no quieres que sepa un poco a coco)

HAZLO

1. Deja hervir el agua a fuego mediano-alto.

2. Agrega aceite y reduze el fuego a mediano.

3. Agrega el arroz y revuelve.

4. Cocina a fuego mediano (para que siga hirviendo) por 20 minutos (tapado)

5. Congela por 12 horas en porciones individuales. Yo uso bandejas de silicona de comida para beb茅s o peque帽os recipientes de vidrio para tupperware. Si no te afecta la histamina, ponlo en el refri.

Consejo profesional: agrega un cubito de hielo al arroz antes de recalentarlo en el microonda, para que no se seque.

 

***Sin gluten/Sin l谩cteos/V/Baja histamina***

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