How to Cook Rice With Coconut Oil to BURN More Fat and Absorb HALF the Calories

Losing a weight through burning calories is a complex issue, and the facts show that there are a lot of people around the world, who gained it is because of eating too much.

As an example should be taken the statistics of the USDA, which show that the average American eats 500 more calories per day than needed. Another interesting suggestion from some experts is that the people eat 100% more food than they actually need.

One of the best ways how to burn calories through the specific diet is to know how to prepare food. So, in this article, we are offering the healthiest way of preparing rice, which is not an only meal, but the remedy for losing weight. It would cut the caloric absorption by 50-60%. The way of cooking makes the rice become a resistant (indigestible) starch, which resists the absorption of the starch or sugar from the blood.

As the most starches (like rice), are very digestible and quickly convert to glucose (sugar) in the blood they can be stored in the liver and muscles as glycogen. The stored glucose is transferred to a fat and contributes to the obesity. Resistant starches (RS) reduce the risk of excess glucose lingering in the blood and support healthy colon cells and natural fat-burning.

If there is an intention to increase the RS content of white rice you can follow the next steps:

1)         In the boiling water add 1 teaspoon of coconut oil,

2)         Once the oil dissolves, stir in half a cup of rice

3)         The rice is simmered for 40 minutes (or until the rice is fully cooked)

4)         Before consuming refrigerate it for 12 hours.

Thanks to this procedure, the resistant starch content increases by 10 times than the traditional rice.

How it Works

According to Sudhair James, from the College of Chemical Sciences in Sri Lanka, coconut oil by entering the starch granules during the cooking process, makes the sugar resistant to the digestive enzymes. The process of cooling of the rice for 12 hours fixes the starch to molecules on the outside of the rice, transferring the rice sugar into a resistant starch. If you reheat the rice it will not affect its RS levels.

Also, it is important to learn which type of rice might be best to achieve maximum calorie reduction.

As with the other meals, there should be followed a rule: don’t go overboard.