a staple in my fridge
Having rice, ready to pop into any dish is a must for me. Not only does it make it easy to bulk up any dish, especially if you have extra guests for dinner. My kids will eat this by itself, sometimes mixed with butter and tuna, or just random leftovers they find in the fridge.
WHAT ARE THE BENEFITS?
Cooking the rice in this way creates resistant starch which is incredibly beneficial as it provides food for our good gut bacteria. Resistant starch doesn’t go through complete digestion in our GI tracts as other foods do, it actually has no impact on blood sugar levels and even improves insulin sensitivity. It also improves digestion and gut health, enhances sleep quality, mental clarity, energy levels and can help promote weight loss.
WHAT YOU’LL NEED
WHAT TO DO
Rinse Rice, then add to a large jar, cover with filtered water and a pinch of salt. Soak overnight. This breaks down some of the hard to digest proteins and stimulates the production of beneficial enzymes which makes the rice more digestible and therefore takes the pressure off your digestive system.
Once soaked strain the rice and place it in a saucepan with Coconut Cream, Filtered Water, Coconut Oil and Salt. As a rule of thumb (I learnt this from watching the ancient way of cooking rice) if you stick your finger in until you touch the rice, the water level should come up to your first nuckle. If it doesn’t add more liquid until it does. Add a little more if you like more of a sticky rice.
Bring to boil, then reduce to your lowest setting. Put lid on and use absorption method, allow about 15 minutes or more. Once cooked allow to cool on the bench with lid on and then place in fridge to cool for 12-24 hours, allowing the resistance starch to form. (see benefits of doing this above)
NOTE: You can reheat. (not in microwave) Use in any dish to bulk it up. ie - Fried Rice, Sushi, Warm Rice Cereal for breakfast, Mix with Stews, enjoy with Curries.