How to Make Resistant Starch Rice
This recipe works well with basmati rice but feel free to use the rice you prefer. The measurements and method will vary based on the rice you use so follow the instructions that come with the rice. Reheating the rice after 24 hours will not reduce the resistant starch content.I haven't listed the nutritional facts for a rice serving because the carbohydrate measurement will vary based on your method and other factors. You can assume that up to 60% of the carbohydrates normally found in freshly cooked rice will be converted to resistant starch. For reference, freshly cooked rice has about four calories per gram of digestible starch, while resistant starch rice has about two calories per gram because about half (up to 60%) of the starch behaves like fiber and passes through your small intestine without being absorbed.
Servings: 8 servings
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon coconut oil
- ¼ teaspoon kosher salt
Instructions
- Rinse and drain the dry rice under running water it's no longer cloudy. This reduces excess surface starch.1 cup basmati rice
- Place a large stockpot over low to medium heat.
- Add the water and bring it to a boil.2 cups water
- Add the coconut oil to the water and stir to dissolve.1 teaspoon coconut oil
- Add the rice and salt and bring the water to a simmer.¼ teaspoon kosher salt, 1 cup basmati rice
- Cover and simmer for 20 minutes. The rice is done when all the water is absorbed and it's tender but not mushy.
- Cool the rice to room temperature and then place it in a sealed container in the refrigerator for 24 hours.
- Reheat to serve or use in recipes.
