Low carb … rice? Yup. Research suggests that cooked-and-cooled or parboiled rice is higher in resistant starch, and cooking it with coconut oil may lower your glycemic response. On a cyclical keto diet, this quick dessert recipe is great on a carb re-feed day — but it won’t spike your blood sugar the way junk food or sugar would.

Ingredients:
- 1 cup organic sushi rice
- 1 ½ cups water
- Pinch of Himalayan pink salt
- 2 tbsp. grass-fed butter
- 1 tsp. raw honey
- 3 tbsp. coconut oil

Instructions:
1. Bring water to a boil.
2. Rinse rice well in cold water and drain.
3. Add rice and coconut oil, reduce heat to low, cover, and cook for 20 minutes.
4. Remove rice from heat and immediately transfer it to the fridge. Let rice cool in the fridge for 1 hour, or longer. You can portion out the rice before putting it in the fridge so that it cools more quickly. (Think chunks shaped like your thumb, like you’d use for nigiri sushi.)
5. When rice is cool, set oven to warm.
6. Remove rice from fridge and put in oven until warm.
7. Drizzle butter, raw honey, and salt.
8. Enjoy.

Makes 4-6 servings

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