What? No, this is NOT a joke! Most of us love to eat rice, but we avoid it due to its high calorie content and its higher glycemic content, a glycemic score or 63 per 100 grams to be exact. A glucose load like that can wreak havoc on one’s blood sugars, especially if you have diabetes. Researchers out of Sri Lanka cooked white rice with coconut oil, then, they quickly stored the rice in the refrigerator for 12 hours. This process changed the structure of the starch. “There are two main types – digestible starches, which our bodies quickly turn into glucose and store as fat if we don’t burn it up; and resistant starches which aren’t broken down into glucose in the stomach, so they have a lower calorie content. They instead pass through to the large intestine, where they act more like a dietary fibre and can provide all kinds of useful gut benefits.” * The researchers stated that this cooking technique can cut the calories up to 50%! Later, they reheated the rice and it was still nice and fluffy. Although, they recommended microwaving it, which I don’t recommend, but that’s a whole other topic.
You can also read about the research here.