In a country where rice is eaten three times a day, the obesity rate is one of the lowest in the world.
Japanese women have maintained graceful silhouettes for decades despite eating a diet high in carbohydrates.
It turns out that it's not all about genetics, but about the traditional way of cooking cereals, which turns them into an "ally" of slimness. Most diets scare you with the need to give up rice, pasta or bread.
However, Japanese women prove that even fast carbohydrates can be beneficial to your figure if you cook them correctly.
Unlike strict mono-diets, their nutritional system does not require fasting or bland foods.
The main secret is in a special cooking technique that preserves satiety but minimizes calories.
Japanese women never serve the grain "as is". First, they wash it in cold water 5-7 times, removing excess starch.
Then add clean water in a 1:1 ratio, bring to a boil and immediately reduce the heat to low.
The lid is not opened for the first 10 minutes - this way the rice is steamed evenly, preserving its structure.
Readiness is checked not with a spoon, but by ear: if there is no hissing, turn off the stove. At the end, add a spoon of butter, wrap the pan in a towel and let it "come" for 15 minutes.
This cooking method reduces the glycemic index of rice by slowing down the absorption of carbohydrates.
The dish fills you up for a long time, preventing overeating, and the absence of excess water makes the portions compact.
According to reviews, replacing a regular side dish with this porridge 3-4 times a week helps you lose up to 1 kg per day without feeling hungry.
Of course, the result is only possible with a balanced diet - it is not for nothing that Japanese women supplement rice with vegetables, fish and fermented foods.
