Home » Healty food » How To Cook Perfectly Healthy White Rice – A Simple Trick You Didn’t Know

How To Cook Perfectly Healthy White Rice – A Simple Trick You Didn’t Know

The health benefits are numerous rice -it regulates and improves bowel movements, stabilizes sugar levels in the blood, provides quick and immediate energy, and slows down the aging process, while also providing an essential source of vitamin B1 for the human body. Because of its many favorable properties, rice is a staple food in many cultural cuisines from around the world, and is a common ingredient in our daily meals.

Their preparation is simple and easy, but also has its own disadvantages. That is, like other cereals, rice leads to weight gain and increases the risk of type 2 diabetes

White rice is especially harmful, and a cup of it has 200 calories, especially pure starch without many other nutrients. However, most of us really like white rice, so this article will reveal a simple trick that reduces its caloric value, but adds nutrients to it at the same time. In fact, the trick is one single ingredient :. Coconut oil

Dr. Sudhair James, who conducted a study on the nutritional value of rice, said “We cook the rice as usual, with the only difference that before putting rice into the boiling water, add a little coconut oil, about 3% of the amount of rice. After he was ready, we leave in the refrigerator for about 12 hours. ”

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the explanation behind this simple trick is as follows :. Ways frying or other cooking does not change the rice starch and therefore is difficult to digest

Furthermore, the process of cooking white rice in boiling water makes its extremely easy starch digest, which allows the body to easily convert into sugar and then glycogen, and finally stored as fat.

The co-author of the study, Dr. Pusparajah Thavarajah, reveals that “the addition of lipids (in this case coconut oil or some other cooking fat) dramatically reduces the proportion of easily digestible starch.

“This means that the oil reacts with the starch and consequently changes its structure. He also adds that “cool rice starch helps reinforce in its” harder “so that rice remains lower heating value, even after being re-heated.”

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