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The best part is that you do not need a fantasy laboratory or a doctorate to make the flat dish. Here's how to whip: Add a teaspoon of coconut oil and a half-cup of non-fortified white rice with a boiling water pot. Cook for about 40 minutes, paste it to the refrigerator for 12 hours and enjoy cold or warmed rice.

How can such a simple cooking hack - that adds fat, no calories less slash? When rice starts to cool, its glucose molecules form tight links called resistant starch. This type of starch, as its name suggests, is resistant to digestion, which means that the body is not able to absorb as many calories or as much glucose (a nutriment that is stored as grease. If it is not burned) of each molecule. Although you are hesitant to add the aged oil of your pot, it actually plays a vital role in the process. While the rice cooked, the fat molecules are making a path in rice and act as an additional digestion barrier, the researchers explained at the national meeting of the American Chemical Society, earlier this week. Always hesitant? Consider this: Coconut oil contains medium chain fatty acids. It is therefore less able to be stored as a grease than other fats such as butter, a commonly used ingredient when cooking rice.

The cooked rice using this technique has at least 10 times the resistant starch like rice prepared normally and up to 60% less calories. The best of all, the research team found that reheating rice has not changed the resistant starch levels (as does it with pasta and potatoes), so this cooking hack Calories is also safe for the remains.

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