Resistant Starch Brown Rice

This simple rice recipe will be the base for other recipes to follow. Brown rice must be refrigerated overnight to counteract the inflammatory effects found in grains.

Ingredients

Serves 8–10

1 tablespoon olive oil

1 tablespoon coconut oil

2 cups short-grain brown rice soaked in water overnight and drained

4 cups water

1 teaspoon salt

The Cooling Process

The process of cooking the brown rice and letting it cool overnight changes the starches in the rice to a resistant starch. Resistant starches are excellent for their anti-inflammatory properties.

1. In a medium saucepan over medium heat, heat the oils.
2. Add the drained rice and cook for 5 minutes, stirring frequently until the rice begins to crack and changes to a light brown color.
3. Add the water and salt. Reduce the heat to low, cover the rice, and cook for 40–45 minutes, or until the water has been completely absorbed.
4. Turn off the heat and let it cool.
5. Place the rice in the fridge overnight. The rice will be ready to be eaten plain or used in recipes.