Love yourself some butter chicken or paella? Yeah, us too, but since they’re usually loaded with white rice, they don’t love your waistline. High on the glycemic scale, white rice spikes your blood sugar levels and causes all kinds of health woes (weight gain and hormonal imbalances, for a start).  Lucky for us, though, some genius US scientists have found a way around them.

According to the researchers, if you cook white rice a certain way, you can up its levels of indigestible starch and decrease its levels of digestible starch. Why does that matter? Well, digestible starch is eventually broken down into glycogen by your digestive enzymes, which your bod then uses for energy. If you don’t use this energy, though, it’s stored as fat. Indigestible starch, on the other hand, isn’t metabolised into glycogen, which means it’s way lower in kilojoules.

So, how should you cook your rice? First, add a teaspoon of coconut oil to boiling water, then add half a cup of white rice and allow it to simmer for 20 to 40 minutes. Once the rice is cooked,  place it in a refrigerator for 12 hours. The result? Indigestible starch, which means more guilt-free butter chicken for us!