I just read, you gotta let it cool for 12 hours after boiling it with coconut oil. But now I’m not so sure that this isn’t nonsense.
A google search spouts out tons of articles for this, so I guess it is well known. But all of this stems from an article of the Washington post (which I heard from a lot of you Americans, that it’s usually fake news) which is cited by TC luoma in the following article.
T-nation wrote about it in 2017:
Another website (acs.org) cites the researchers too.
From the researchers themselves:
“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.”
But: the research was never published or at least not on pubmed, maybe someone has time to check other sites. So I don’t know what to make of that. Maybe because it was “an undergraduate project” as was said in the article.
Here’s research on it, showing an only small decrease in calories but a decrease in GI which should keep you full longer.
@mnben87 thanks for staying critical, we need that on here.