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'Wait 12 hours' might sound simple, but it's not very practical...
http://www.theatlantic.com/magazine/archive/2014/01/an-iron-...
'Wait 12 hours' might sound simple, but it's not very practical...
Its quite practical in a place where refrigerators are available. I suspect many of the places where rice is a staple food and transition from bare subsistence to a more robust living standard in a historically short period of time has resulted in an upswing of obesity as eating habits adapted to up and down cycles don't work as well with stronger and longer up cycles probably see a substantial overlap between the population this would hope to serve and the population for which refrigerating prepared food for 12 hours before consuming isn't a completely unrealistic prep step, even if its not something you'd do at home every meal.
And even to the extent it is, part of what they've said is that they are looking into how this could be developed into a pre-consumer process.
Earlier quoted context omitted.
While simply eating less works for most people I think this is a little dismissive of other factors at work in the obesity epidemic.
>eating less works for most people Eating less actually works for all people, it's just hard to commit to. Restricting calories is uncomfortable.
There are people around the world starving because they don't have access to enough calories and we're trying to figure out how to reduce the caloric values of foods. At the same time we're coming up with stuff like Soylent because we're worried that we're using too much of our resources to produce foods. What a strange set of circumstances. Perhaps a less revolutionary idea to reduce the calories in the rice you eat…
While simply eating less works for most people I think this is a little dismissive of other factors at work in the obesity epidemic.
I've never met anyone who cooks rice by boiling the water first. Maybe it's an Indian thing, but all the people who've ever shown me 'the right way' to make rice in SE Asian cooking, stretching from Japan to Vietnam, rinse the rice a few times and then cook it from cold. The 'trick' for good rice is using the right amount of water and adjusting the heat to a low simmer when it boils.
My (Asian) wife adds that she's heard of it but 'we thought that's how white people like rice.' ¯\(°_o)/¯
"After it was ready, we let it cool in the refrigerator for about 12 hours. That's it."
Again, who eats their rice ice-cold unless they got take out the previous evening? Rice isn't that nice cold, nor is it absorbent enough to mop up sauces with, which is sort of a key thing in most Asian cuisine because it's always consumed as an accompaniment to something else, no matter how basic.
"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," I've never met anyone who cooks rice by boiling the water first. Maybe it's an Indian thing, but all the people who've ever shown me 'the right way' to make rice in SE Asian cooking, stretching from Japan to Vietnam, rinse th…
Rice is normally not the best for turning to resistant starch I believe, the process works a lot better for potatoes: cook, then chill, voilá. Even re-heating preserves some of the benefits. Not sure if, or how, the added coconut oil mentioned in the article would alter the process, or make it more effective.
"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," I've never met anyone who cooks rice by boiling the water first. Maybe it's an Indian thing, but all the people who've ever shown me 'the right way' to make rice in SE Asian cooking, stretching from Japan to Vietnam, rinse th…
Source: Am white person. (from southeast Louisiana if it matters)
"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," I've never met anyone who cooks rice by boiling the water first. Maybe it's an Indian thing, but all the people who've ever shown me 'the right way' to make rice in SE Asian cooking, stretching from Japan to Vietnam, rinse th…