Benefits of Resistant Starch Rice & Coconut Oil Method
Cooking rice with a small amount of coconut oil may make it slightly healthier when done the right way.
Here’s what science suggests
• When rice is cooked with fat (like coconut oil) and then cooled, some of its digestible starch turns into resistant starch
• Resistant starch is digested more slowly, which can reduce blood sugar spikes after meals
• It feeds good gut bacteria, which may support gut health
• Slower digestion can help you feel fuller for longer, which may reduce fat storage over time
What research says
A study published in Food Chemistry showed that adding fat during cooking and cooling rice increased resistant starch content, lowering its glycemic response compared to freshly cooked plain rice.
How to do it properly
• Add 1 teaspoon coconut oil while cooking rice
• Let the rice cool completely (refrigerate for 8–12 hours)
• Reheat before eating — resistant starch remains stable
Disclaimer: This does NOT make rice low-carb or a diabetes cure. Portion size still matters. Coconut oil is calorie-dense and high in saturated fat, so moderation is key. People with diabetes or cholesterol issues should consult a professional.
