An undergraduate student from Sri Lanka, Sudhair James, and his mentor have developed an innovative way to cook this soft puffy grain that cuts down its calorie content by as much as 50%, reported the Washington Post. James was quoted as saying: “What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil -about 3% of the weight of the rice you’re going to cook.” James presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Mon day .” After it was ready, we let it cool in the refrigerator for about 12 hours.That’s it,” he told the Post. Coconut oil, it turns out, changes the molecular structure of rice in a way that its starch takes a healthier turn. It takes more time to digest and releases sugar slowly into the system. Normally , starches are processed easily and release sugar very fast into the blood, increasing your risk for diabetes and weight gain.