Cooking Rice the absorption method
- 1 cup organic white, Basmati or brown rice
- 1 ½ cups water
- 1-3 tbsp. coconut oil
- Pinch of Himalayan pink salt (optional)
- Place rice in a saucepan and add water to 2.5cm above the rice (this is the distance between the top of the rice and the first joint of an average adult finger).
- Bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 13-15 minutes.
- Stand covered for 5 minutes, fluff up with a fork and serve. (In general, 1 cup of rice needs 1½ cups water.)
- For added benefit, cool the rice and then re-heat it rather than having it straight from the pot.
Absoprtion cooking is the best method for retaining rice’s nutrients. Adding the coconut oil and cooling together increases the amount of a type of indigestible starch in the rice known as resistant starch.
Since the body can’t break down and absorb the energy from resistant starch, you end up with low-cal rice with up to 50-60% less calories!
Image courtesy of Keerati at FreeDigitalPhotos.net