The quick rise in coconut oil’s popularity certainly suggested that it would come and go as the next health food fad. However, it’s unique array of uses, applications and health benefits have showcased that coconut oil is much more than a trend. If you haven’t hopped on the coconut oil train yet, we’re sure this will get you on board.

A new study suggests that coconut oil can also help make your white rice healthier by reducing the total carbohydrates in your favorite fluffy white grain. How does it work? White rice consists of two types of starch; resistant starch, which takes a long time to digest and isn’t converted into simple sugars and digestible starch (glucose) which your body can convert into sugar. The reaction between the coconut oil and the rice helps convert digestible starch into resistant starch, resulting in a lower carb, lower calorie, healthier white rice. Awesome!

“When you cook coconut oil and rice together, the oil binds to the digestible starch in the rice – that’s the starch that converts to glucose. Once bound with the oil, the digestible starch begins to crystallize, creating another form of starch: the resistant variety. The researchers found that cooling the rice after cooking it promoted crystallization, leading to a shocking 10 to 15-fold increase in resistant starch compared to normally prepared white rice.” – Dave Asprey

Here’s how you do it… Enjoy!

Directions:

1. Prepare your rice, as you normally would, then add 2-3 tsp. of coconut oil once the water begins to boil.
2. Cover, lower heat and simmer until rice is completely cooked.
3. Let rice cool down completely (up to 12 hours_ and reheat before serving. (This last step is an important one).