Cooking rice differently to cut caloric load?

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Scientists have discovered a simple way to cook rice that dramatically cuts the calories

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"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," said Sudhair James, who presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday. "After it was ready, we let it cool in the refrigerator for about 12 hours. That's it."

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Not all starches, as it happens, are created equal. Some, known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don't expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time to for the body to process, aren't converted into glucose or glycogen because we lack the ability to digest them, and add up to less calories.

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"If you can reduce the digestible starch in something like steamed rice, you can reduce the calories," said Dr. Pushparajah Thavarajva, a professor at the University of Sri Lanka who is supervising the research. "The impact could be huge."

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