A Healthier Way to Eat Rice


For most of us, rice is an essential part of everyday life. It is the foundation of many cuisines all around the world. It is cheap, easy to cook and versatile. But have you given a second thought as to how many calories rice contains? – About how unhealthy it would be for you in the long run?

According to recent findings, one cup of cooked rice contains more than 240 starchy calories. Needless to say, this is bad news for all of us who are dependent on rice being a part of our meals. However, researches in Sri Lanka have come across a method to cut down calories in at least 50%.


Sudhair James, an undergraduate student at the College of Chemical Sciences in Sri Lanka, along with his supervisor Pushparajah Thavarajah found this truly incredible way to make all our lives that much better and healthier.

According to James and Thavarajah, instead of steaming rice, you should first get a pot of water boiling. And then add coconut oil to it, approximately about 3% of the weight of the rice you plan to cook. Finally let the rice cool down in the refrigerator for about 12 hours. Now all there is left for you to do is, pop it in the oven. In a matter of a few minutes, you’d have rice that’s fluffy and white as always, with the added benefits of it being lighter and healthier.

There are two main kinds of starches:

The first is Digestive Starches, which many people tend to ignore until it’s too late. Digestive starches rapidly convert into glucose and are stored as fat in our bodies, if nothing is done to burn them up. This could lead to many non-communicable diseases such as type 2 diabetes, cholesterol, and cardiovascular disease. All foods that have a high sugar and carbohydrate intakes fall under this category. And it is no surprise that rise is one of the most popular foods in it.

The second type of starch is known as Resistant Starches. Resistant starches have a relatively lower calorie count, and do not turn into glucose in the dietary process. Because it takes a longer time to digest, resistant starches instead act as dietary fiber, for the most part. Some foods that are rich in dietary fiber are lentil, broccoli, Brussels sprouts, and split peas. Admittedly, not the most mouth watering types of food.

So James has possibly just dawned upon a miracle that could make all our favorite foods remain just as delicious but also healthier. What more could you ask for? They’ve realized that by following this theory, you can turn digestive starches into resistant starches. This technique has already been tested on pasta.

This could very well be the start of a new era where precooked food bought in stores can be just as healthy as a good home-cooked meal. If this method works, we might be able to eat all the potato chips we want, and not feel guilty about it.



No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: You may use these HTML tags and attributes:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

nine + 13 =