LOW CARB RICE | HOW TO UP THE NUTRIENTS BUT AX THE CALORIES IN HALF!

LOW CARB RICE

My acupuncturist embodies all things health, wellness, fitness and anti-aging.  He looks like he’s in his late 20s – so you can imagine my gasp when he told me he was 46.  He shares with me his low maintenance but super effective moisturizer regimen – as well as his diet that keeps him lean, fit and disease free.  His go-to meal consists of steamed broccoli, a good protein (usually wild caught salmon) and low carb rice.  And no, this low carb rice isn’t shirataki rice or cauliflower rice.  Instead, this is real rice – but the magic is in the way you cook in.



rice-960625_960_720We always hear how brown rice is the healthier option to its white counterpart, since it holds the fiber and nutrients.  The issue with white rice is it’s high in starch which converts to sugars which converts to fat (if you don’t burn it off).  But scientists have discovered that cooking rice a certain way can up the amount of resistant starch, thereby cutting the calories in half.  (And the best part is white rice has 80% less arsenic than that found in brown rice!)


All you have to do is make a small alteration to your normal rice recipe.  Add oil to the rice when cooking it!  (The oil interacts with the starches in the rice, converting them to resistant starch, which researchers have discovered is crucial for weight loss.)

Then cool the cooked rice which further changes its architecture leading to a 10-15 fold increase in resistant starch.

IN A RICE COOKER (how I do it)
  1. (I like to clean my rice well and drain it.) – optional
  2. Add 1 T coconut oil to pot, followed by 2 cups of rice and 2 cups of filtered water.
  3. Let soak for 10 minutes before pressing ON.
  4. Press ON.
  5. Let the  rice cool, then chill in the fridge for at least 12 hours.
  6. Reheat before eating.


IN A POT
  1. Bring water to a boil.
  2. (I like to clean my rice well and drain it.) – optional
  3. Add 1 T coconut oil to pot, followed by 2 cups of rice.
  4. Cover, lower heat, and cook for 20 to 25 minutes.
  5. Let rice cool, then chill in the fridge for at least 12 hours.
  6. Reheat before eating.


Done and Done.  Enjoy!!!

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