Very simple way to cook rice without eating fat

Scientists tested eight different cooking methods on all 38 types of rice to extract the recipe.

Rice is one of the most important food sources in the world. Rice-based foods, most commonly rice, become an essential source of energy for meals in many countries. However, rice cooked in a popular way is not perfect for your body. Each bowl will contain about 240 calories and will quickly turn into fat if you do not burn them all.

Recognizing this, researchers in Sri Lanka have developed a simple way to cut 50% of calories in every bowl of rice you cook.This method is especially useful for people who want to lose weight but cannot eat less.

Rice cooked in the current way is not perfect for the body.

The method is very simple: before cooking, you just need to add a small amount of coconut oil to the water . The ratio of coconut oil is about 3% of the weight of rice in your meal. A symbolic way, it is 2 teaspoons for each bowl of rice.

The next important step, right after the rice is cooked, we have to cool it in the refrigerator for about 12 hours . Then, when you want to eat, just put them in the microwave and reheat. These rice bowls will be better for health.

This formula was presented by Sudhair Jamses, a project scientist from Sri Lanka University of Chemistry, at the Conference and Exhibition of the American Chemical Community earlier this week. And if you want to go deeper into the nature of the problem, here are the explanations that explain the process.

The starch contained in rice is divided into two categories.

There are two main types of starches. The first type is called digestible starch , meaning that when we eat, this starch will quickly turn into glucose and store in the form of fat if the body does not work hard to consume it.

The second type is resistant starch , which will not decompose into glucose in the stomach and therefore have lower calorie content. Besides, they also act as a fiber that provides intestinal benefits.

Although many foods are identified as having a lot of resistant starch, including rice, the way we cook can create a chemical reaction to convert them into easily digestible starch. This began to be suspicious when scientists discovered that fried rice had a higher amount of resistant starch than cooked rice.

Fried rice contains more resistant starch than cooked rice.

To better understand, researchers in Sri Lanka tested eight different ways of cooking on all 38 types of rice. Throughout this process they have come up with a simple way to reduce the calories in each bowl of cooked rice.Just add a small amount of coconut oil before cooking and immediately cool them after ripe can achieve a rice cooker with as much resistance as possible.

Coconut oil acts as a fat. It interacts with starch molecules and changes their structure."The cooling of rice for 12 hours will form hydrogen bonds between molecules and turn them into resistant starch," James explained. He also said that reheating rice afterwards does not work to change the concentration of this resistant starch.

Early practical results showed that James and his colleagues could reduce starch digestibility by up to 15 times. This means reducing 10 to 15% of calories accumulated. They are starting to experiment on the best rice samples that promise to reduce the number down to 50%. Other fats similar to coconut oil such as sunflower oil are also used.

The secret of low-calorie rice bowls is coconut oil.

Now, if you imagine the future after this cooking technique is completed, packaged and cooling rice products may become in vogue. You just need to buy them, store them in the refrigerator and put them in the microwave for each use.

Not only that, the research team believes that new cooking techniques can be developed similarly for bread and potatoes.

Many people can easily skip meals because they are bored, but cannot resist the appeal of other starchy foods. Right now, imagine one day, you can comfortably eat french fries that only consume half of the calories that are in it.