Rice now healthier to eat.

Researchers in Sri Lanka have discovered a new, simple way of cooking the grain that dramatically cuts its calories by as much as 50 percent, and also offers some other important health benefits. And we're never going to cook rice any other way again.

There are two main types of starches- digestible starches, which our bodies quickly turn into glucose and store as fat if we don't burn it up; and resistant starches, which aren't broken down into glucose in the stomach, so they have a lower calorie content. They instead pass through to the large intestine, where they act more like a dietary fibre and can provide all kinds of useful gut benefits
The coconut oil works by interacting with the starch molecules and changing its architecture. "Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch," explained James in a press release. And he notes that heating the rice back up afterwards doesn't change the resistant starch levels.
This new cooking technique could lead to new pre-packed rice that's already been cooked in fat and cooled, and is ready to microwave with dramatically less calories than current products.
And, even more importantly, the team now believe that the same technique could be used to make other starchy foods that we love more healthy. "It's about more than rice," Thavarajah told Ferdman. "I mean, can we do the same thing for bread? That's the real question here."
Source : http://www.sciencealert.com/scientists-discover-a-new-way-to-cook-rice-that-could-halve-the-calories