We all want to know what we can do in order to reduce our weight quickly, without having to put a whole lot of effort into it. In the perfect world, we could lose weight overnight without doing anything, but unfortunately, we’re not living in “the perfect world.” However, this doesn’t mean there aren’t techniques you can take part in that will help you shed weight fast.
This may seem counterintuitive, but new research has discovered that by adding a specific type of healthy fat to rice while it’s on the stove could actually help cut the calories from it. One cup of rice usually contains around 240 calories and it contains resistant types of starch. Resistant starch isn’t something that human are able to digest, so in return, the body isn’t able to convert that starch to sugar. This means it’s not going to be absorbed into the bloodstream.
Cutting the Calories in Rice?
So, exactly what is needed in order to cut the calories in rice? It’s easy – all you have to do is take a teaspoon of coconut oil and add it to boiling water, then add ½ cup of rice. Let the rice slowly simmer in the coconut oil/water mixture for at least 40 minutes, or if you need it done quickly, you can boil it for 25 minutes. Wait, once the rice is done, it’s not time to eat it.
Unfortunately, you’re not going to be able to eat the rice right away. Once the rice is fully cooked, you will need to place it in the refrigerator for at least 12-hours. For this reason, you will need to cook it a day or so ahead of time.
How is This Method Useful?
Yes, we know, it sounds funny – boiling rice in coconut oil/water, then sitting it in the refrigerator for 12-hours. Believe it or not, while this method sounds a bit on the silly side, it really is helpful. What it does is when it’s boiling/simmering, the oil adds starch granules, which creates a protective layer, changing the structure of the granules, making it resistant to the digestive enzyme.
- Add one tablespoon of coconut oil to boiling water
- Add in half a cup of rice and stir
- Let the rice simmer for at least 35 minutes (or until the rice is fully cooked)
- Before consuming refrigerate it for 12 hours.
Thanks to this procedure, the resistant starch content increases by 10 times than the traditional rice.