Cook rice in coconut oil
Sri Lankan researchers recently discovered a tweak that cuts the calories in rice—in half. Add a teaspoon of a healthy oil, like coconut oil, to boiling water before cooking a half a cup of rice for forty minutes. Allow the rice to cool in the fridge for 12 hours. The fat in the oil transforms the rice’s digestible starch into resistant starch (which our bodies can’t digest, so we consume fewer calories). The coolness of the refrigerator promotes the conversion to resistant starch. Not a fan of cold rice? Once resistant starch has been created, it will remain that way whether you eat the cooked rice cold or reheat it. Here’s how you can use coconut oil beyond the kitchen.
Zest your dough
Stir in a tablespoon of lemon zest to sprinkle your dessert with bright flavor. The lemon adds depth to your pastry without the extra calories of sugar or other ingredients. Most tasters won’t be able to identify the lemon specifically; they’ll likely just notice it tastes richer than plain cake. This is how lemon can help you use less salt.