I’m not a big rice person, although I am big, but when I make rice I usually use Madhur Jaffrey’s “Simple Buttery Rice” recipe. It’s delicious, especially when made with Jasmine Rice, but now I wonder if it would do the same thing. Basically you saute onion in butter, then toss in the rice to coat with the butter, add the water and bring to boil, cover and turn heat down. And because I only eat a cup or so, the rest goes in the fridge.
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What is also rising in those countries is meat intake. A little seems to be fine, but eating it every day is too much fat and protein…especially when coupled with less physical work on average.
I would say everything you don’t eat at the first sitting meets the fundamental description from the OP.
Cooked with lipids, then chilled.
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Well that’s the thing. Cooking rice with fatty water isn’t exactly novel. So perhaps it’s the refrigeration that’s key. It seems like even Rice-A-Roni could be substantially less caloric if you chilled it before eating. Well, if it didn’t have all that pasta in it anyway.
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