The scientists developed a method of cooking rice which changes the digestible starch to resistant starch.
To make the low caloric rice, add a teaspoon of coconut oil to boiling water. Stir in half a cup of rice and simmer until the rice
is fully cooked. Place the rice in the refrigerator for 12 hours, and the resistant starch will increase by 10 times, meaning that there are less digestible starch.
The coconut oil enter the starch granule during cooking and changes the structure of the starch so they are no longer affected by the digestive enzyme from our body. Refrigerating the rice is important because it expels the digestible part of the starch, and once the digestible part is outside of the rice granule, these molecules form strong bonds turning them into resistant starch. Interestingly, the amount of resistant starch did not change when the rice was reheated later.
To find out more about this article, please read here.