Taking the calories out of rice?

sheldonklein

Add some fat while cooking, then cool and voila, half the calories.
"The oil interacts with the starch in rice and changes its architecture," said James. "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up.'"
washingtonpost.com/blogs/wonkblog/wp/2015/03/25/scientists-have-figured-out-a-simple-way-to-cook-rice-that-dramatically-cuts-the-calories/?tid=sm_fb

HeySwoleSister

sheldonklein wrote: »

Add some fat while cooking, then cool and voila, half the calories.
"The oil interacts with the starch in rice and changes its architecture," said James. "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up.'"
washingtonpost.com/blogs/wonkblog/wp/2015/03/25/scientists-have-figured-out-a-simple-way-to-cook-rice-that-dramatically-cuts-the-calories/?tid=sm_fb

Except...it's not half the calories. The maximum reduction achieved in a lab setting was 12%.

And you end up with greasy cold rice. Yeay.

I'd rather take a 12% smaller portion of normally-cooked rice.

ninerbuff

Or you just eat less rice................with bacon.

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PeachyCarol

sheldonklein wrote: »

Add some fat while cooking, then cool and voila, half the calories.
"The oil interacts with the starch in rice and changes its architecture," said James. "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up.'"
washingtonpost.com/blogs/wonkblog/wp/2015/03/25/scientists-have-figured-out-a-simple-way-to-cook-rice-that-dramatically-cuts-the-calories/?tid=sm_fb

I've always added butter to my rice cooking liquid? And that 50% right now is just theoretical.

Meh. I'd rather have a potato. I don't care about the resistant starches. They taste good.

HeidiCooksSupper

"By testing out 38 different kinds of rice and simulating human digestion in a test tube, they devised a recipe for the least caloric way to cook rice: drop a teaspoon of coconut oil into boiling water, then add half a cup of non-fortified white rice and cook it for about 40 minutes. After cooking, stick it in the fridge for 12 hours."

Oh, that sounds yummy. Overcooked and gummy, cold, greasy rice. All that to maybe lower the calories by 10%. And what about the calories in the coconut oil?

People are hyping the living daylights out of a conference report on one study. I'll wait until there's replication and peer-reviewed publication.

mccindy72

What the heck for?