Last week The Washington Post reported on a method of cooking rice that reduces calories in the food by 50 percent. Scientists from Sri Lanka discovered that adding a fat to the rice as it cooks and then cooling the rice over night makes the starch in rice (which turns into sugar) less absorbable, resulting in less calories. Nutritionist Eve Prang Plews discusses the science behind how a cooking method can retain (or take away) the nutrients in certain foods, and how leftovers can sometimes be good for you.
