This recipe is based on a scientific study by the boffins at the College of Chemical Sciences, Colombo, Western, Sri Lanka, who then presented their findings to the American Chemical Society (ACS). The addition of coconut oil in the mix causes a chemical process to take place called retrogradation which transforms the starch in rice from an easily digestible form to a resistant starch (RS) that is way harder to digest. The process of retrogradation is completed when the cooked rice is left in the fridge to cool for 12 hours. At that point it may lose as much as 60% of its calorific value.
After the 12 hour period it can be taken out and consumed cold or it can be reheated to 60 degrees centigrade without losing the new chemical bonds that make it so hard to digest. If it is reheated to temperatures above 60 degrees centigrade (approx 130 Fahrenheit) its chemical bonds are disrupted and the crystalline structure it has formed is destroyed and it reverts back to being normal, caloric rice.
Coconut oil gives the rice a very faint gentle coconut flavour making it a very tasty dish on its own.
|2 servings / 330g each
180 Calories per serving
|+ No cholesterol
+ Very low in sodium
+ Very low in sugar
1 cup of rice
2 cups of water
1 teaspoon of coconut oil
salt for taste
1 Boil water in a kettle so it is boiling hot. Pour it in a cooking pot , add one teaspoon of coconut oil to it and stir.
2 Add rice, stir once, cover the pot with a lid at an angle so some of the steam (not all) can escape and boil at a medium heat until all of the water has been evaporated. It should take roughly 15 - 20 minutes
3 Take the pot off the heat and cover the rice with a paper kitchen towel - it’ll soak all the excess moisture in.
4 Let the rice cool down further and refrigerate overnight or for a minimum of 12 hours. You can serve it hot or you can reheat it (do not reheat above 60 degrees Centigrade or 130 degrees Fahrenheit).
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