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.