Are you cooking the rice in the right way? Do this when the water boils…

Rice is the best – unlike other grains it is easier to prepare, its starch is easily digestible, and yields are higher. But just like other cereals has one key drawback – not very good for you. Promotes weight gain and increases the risk of diabetes type 2 diabetes.

It is particularly harmful the white rice – one cup has 200 calories, mostly “empty” or pure starch without many other nutrients.

However, scientists have proved that one simple trick can halve the caloric value of rice and even add other nutrients properties.

“We cooked rice as usual, but we boiled the water first and we add coconut oil, about 3 percent of the weight of the rice. After it was over, we put it in the fridge for about 12 hours, “explained Dr. Sudhair James.

What actually happens?

Cooking the starch in the rice becomes very easy digestible, and the organism easily turns it into sugar and glycogen and stored it as fat. Frying, or other methods of preparation of rice, does not change the starch and remains hard to digest.

“The addition of lipids (in this case coconut oil,) drastically reduces the proportion of easily digestible starch” explains Dr. Pusparajah Thavarajah, adding that oil reacts with starch and changing its structure. “Cooling helps reinforce the starch in its ‘heavier’ form, and rice remains less calorific even after it warms up,” says Professor.