It can quickly feel like I run out of things I can eat while on a low-carb cycle. I love cauliflower rice, especially this chili sesame cauliflower rice, but eating the same thing can get boring. So when I found that studies were proving there was a way to make rice low-carb, I was all in. So then I had to figure out how to make chipotle rice low carb.
The key, according to studies, is two-fold:
These two strategies change the composition of the rice. As noted in an article by ACS, coconut oil and rice cooling in the fridge crystallizes the starch and converts it from digestible to resistant starch.
Resistant starch doesn’t spike blood glucose levels compared to digestible starches. Coach and TikTok creator Jason Wittrock goes by the bloodsugarking tests his blood sugar two hours after consuming a specific food. For example, he tested his blood sugar two hours after eating cooled white rice, and he found that cooled rice had a low impact on his blood sugar level compared to freshly cooked white rice.
Let’s start by using the 1:1 ratio – for every one cup of rice, cook it in one cup of water. Next, add salt and coconut oil, cook, let cool and then place in the refrigerator for at least 12 hours. Here’s a full breakdown of an easy how-to basmati rice recipe.
You can reheat the rice so you’re not eating hard, cold rice. Try not to overdo it. Then fold in all the classic Chipotle rice ingredients: Cilantro and Lemon Juice.
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2 Responses
Delish! and so happy that I can eat this on a low-carb diet!
Awesome!