Resistant starch — the carb with no calories (kinda)

Ingredients

• 1 cup Long Grain Basmati Rice (rinsed until water runs clear)
• 1.5 cup Water (for cooking rice)
• 2 tablespoon Olive Oil (extra‑virgin, for dressing)
• 1 tablespoon Apple Cider Vinegar (for dressing)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.5 cup Cucumber, diced (adds crunch (optional))
• 2 tablespoon Fresh Parsley, chopped (garnish (optional))

Instructions

1. Rinse the Rice

   Place the basmati rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT5M

2. Cook the Rice

   Add the rinsed rice and 1.5 cups of water to a saucepan. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 12 minutes.

   Time: PT15M

   Temperature: 100°C

3. Rest the Rice

   Remove the saucepan from heat and let it sit, still covered, for 5 minutes to finish steaming.

   Time: PT5M

4. Cool the Rice Rapidly

   Spread the cooked rice in a thin layer on a large plate or baking sheet. Allow it to cool at room temperature for about 30 minutes, then transfer to the refrigerator for another 30 minutes.

   Time: PT30M

5. Prepare the Dressing

   In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper.

   Time: PT2M

6. Combine Rice and Dressing

   Transfer the cooled rice to a mixing bowl. Drizzle the dressing over the rice and toss gently with a wooden spoon until evenly coated.

   Time: PT3M

7. Add Optional Veggies and Garnish

   Fold in diced cucumber and chopped parsley if using. Mix just enough to distribute.

   Time: PT2M

8. Serve or Store

   Serve immediately at cool room temperature, or cover and refrigerate for up to 3 days.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

45 g

Fat

2 g

Fiber

3 g