According to the USDA, the average American eats 500 more calories daily than needed, while some experts are suggesting that we eat 100% more food than they need. This is a 20% increase since the 1970s, or on average, an extra steak sandwich per day.

At the National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society, Sudhair James from the College of Chemical Sciences in Sri Lanka presented a new way of cooking rice that would cut the caloric absorption by 50-60%. He found a way to make the rice become a resistant starch, which can resist the absorption of the starch or sugar from entering the bloodstream.

Most starches such as rice are very digestible foods that quickly convert to glucose (sugar) in the blood. Whilst most of the starch is stored as glycogen in the liver and muscles, the excess glucose is stored as fat and becomes a major contributing factor to obesity and many other health issues. Resistant starches (RS) pass through the small intestines undigested and become food for the good microbes in the large intestines. This reduces the risk of having too much glucose in the blood and supporting healthy colon cells. RS will also help with healthy elimination and natural fat burning.

How to Cook Rice with Coconut Oil to Burn More Fat and Absorb Half the Calories


In order to increase the RS content of white rice – the technique is incredibly simple:

Add 1 teaspoon of coconut oil to boiling water.

Then stir in half a cup of rice once the oil.

Simmer for 40 minutes or until the rice is fully cooked. The researchers suggested that one could boil it for 20-25 minutes instead.

After that, refrigerate it for 12 hours before consuming.

This procedure will increase the resistant starch content by up to 10 times.

How it works

According to James, during the cooking process, the coconut oil enters the starch granules. This makes the sugar, resistant to the digestive enzymes, so it will not break down and be digested. The cooling of the rice for 12 hours connects the starch (amylose) to molecules on the outside of the rice, making the rice sugar a resistant starch. Reheating the rice does not affect its RS levels.

Further studies are being conducted in order to find out which type of rice might be best to achieve maximum calorie reduction, as well as whether other oils besides coconut might have the same effect.

We have to remember that rice is not the most nutrient-rich food. There are many other options to utilize as a side dish to your meals. Look for fiber-rich, nutrient-rich foods, such as: quinoa, sweet potatoes, barley, leafy green vegetables, cauliflower, mushrooms, and squash.