The Remarkable Science Behind It

When coconut oil is combined with rice during cooking, the fat molecules from the oil integrate into the rice's starch structure, causing a significant chemical transformation.
“The oil interacts with the starch molecules and changes their structure.” (Source)

What happens is that the coconut oil molecules bind with the rice’s starch, enlarging the starch structure and increasing the formation of what’s known as “resistant starch.”
“When coconut oil and rice are cooked together, the oil binds to the digestible starch in the rice… once bonded, the digestible starch begins to crystallize into a different form — resistant starch.” (Source)

Proven Health Benefits

This transformation into resistant starch leads to several important health benefits:

• Reduced Sugar Content in Rice
  Studies show this process can reduce the sugar impact of rice by 50–60%, as resistant starch is not broken down into sugar like regular starch.
  “Transforming digestible starch into resistant starch means the rice isn't converted into sugars that can spike blood glucose.” (Source)

• Supports Digestive Health
  “Because resistant starch is not digested in the small intestine like regular starch, it passes into the colon where it ferments — acting as a prebiotic, feeding good gut bacteria and improving gut health.” (Source)

• Benefits of Coconut Oil
  Coconut oil contains Medium-Chain Triglycerides (MCTs), which the body quickly converts into energy. These fats are also linked to brain health and may help reduce the risk of Alzheimer's disease.

Scientific Validation and Recognition

The effectiveness of combining coconut oil with rice is backed by studies published in academic journals such as the Journal of Food Science and presented at major conferences like the American Chemical Society’s National Meeting.
These studies
“were presented at the 249th National Meeting & Exposition of the American Chemical Society.”

Laboratory results have shown:
“Rice starch without oil had the lowest resistant starch content (2.98%), while rice with added coconut oil, rice bran oil, and sunflower oil significantly increased resistant starch to 4.98%, 4.32%, and 3.39%, respectively.”

Co-Ri: A Science-Based Food Innovation

Co-Ri is more than just coconut-infused rice — it’s a scientifically grounded food innovation.
Through a precise blend of jasmine rice and coconut, combined with a carefully designed production process,
Co-Ri delivers notable health benefits, especially in the areas of:

• Blood sugar regulation
• Gut health support