Rice porridge / congee

[peterm]

#12490

What is the FP of rice porridge? I have made some with 1 cup of jasmine rice, 4 cups of water and 4 cups of homemade chicken bone broth (just chicken bones, no seasonings). I heard that congee has more resistant starch but I also heard that it is commonly consumed when people are ill because it is easy to digest since the rice has been cooked so long.

Also would it make a difference if I used only water? I read some news that adding coconut oil when the rice is almost done and immediately refrigerating rice increased the resistant starch and drops the calories in half. I know that is something that you typically don’t want if you are on FTD but I was wondering if it was the fats that increased the RS or just the refrigeration as we already know. If it was the fat from the coconut oil then I am wondering if using the chicken broth would have a similar effect (fat was skimmed from the top of the broth but I assume there is still some in there).

Thanks.

Peter

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