Resistant Starch Coconut Rice Balls
Resistant Starch Coconut Rice Balls are an easy way to portion your rice so you’re eating the right amount of portions without overeating rice. This is an easy way to measure your portions if you count your macros or calories. Simply portion using a tablespoon measure and make your rice balls with 2 or 3 tablespoons of rice. It’s also a good way to easily cool your rice set in portions as it also makes for a well presented meal with rice you can easily have cold as compared to cooling the rice in one bowl which may not look appealing after you’ve taken some out a few times.
Making your rice into balls will also ensure it’s easy to have in different meals. You can easily add resistant rice balls in your salads and enjoy it unheated with other cold ingredients. If you like your rice with hot meals and don’t want to go through finding and experimenting with safe ways to reheat your rice these rice balls will be handy. You can easily drop your rice balls into stews and sauces so they get warmed up by the sauce.
The rice in this recipe is cooked with coconut oil and seasoned with salt and some herbs before being cooled a bit and divided into portions and left in the fridge. This recipe is loosely based on a Sri Lankan resistant starch rice study that used coconut oil added it to the rice at the start of cooking and cooled the rice for 12 hours to reduce the rice calories, though of course resistant starch rice can have more benefits in your diet beyond it’s reduced calorie content.
You can use other recipes for cooking your rice with other healthy ingredients added on. You can use bone broth to cook your rice in, add butter to your rice or just use this simple recipe to cook your rice. The recipe is for 2 cups of uncooked rice but you can easily double or reduce the amount of rice and water.
Making Resistant Starch Coconut Rice Balls
4 or more servings
2 cups rice, 4 cups water, 1 tablespoon coconut oil, salt to taste, herbs of choice or black pepper
Add water, rice and coconut oil to a pot with a lid and cook at medium heat until the water comes to a boil and add salt.
When the water starts to boil lower the heat and cook at simmer covered until the rice is cooked and all the water is absorbed. This should take about about 20 minutes
Take the rice off the heat. Add your herbs or black pepper and fluff it with a fork.
Leave the rice to cool down uncovered for about 10 to 15 minutes, long enough to handle without getting burnt.
Portion the rice using a tablespoon and add about 2 tablespoons mounds or more to a plate, wet your hands so the rice doesn’t stick to your hands and roll.
When you’ve finished making the rice balls, place them in the fridge for 12 hours. After 12 hours in the fridge according to research your rice is lower carbohydrates, lower in GI, lower in calories and high in resistant starch ready to feed the good gut bacteria.
Have your resistant rice balls with yoghurt, with salads, with stews and sauces and anyway you like.
Enjoy the taste and the health benefits in your Resistant Starch Coconut Rice Balls