2 lb Thai white jasmine rice
1/4 cup extra virgin olive oil
1 red onion, chopped
1 tbsp minced garlic
1/2 cup raisins
4 cups of water
Salt to taste
1 cup of pecans
Start by reserving 3.5 ounces of olives. Finely chop the remaining olives and set them aside.
Blend the 3.5 ounces of olives with the water.
In a heavy-bottomed pot set over high heat, add the olive oil. Once it's hot, add the chopped red onion and cook until it turns translucent. Next, add the minced garlic and cook until it becomes golden brown.
Stir in the rice, making sure it's thoroughly coated with the aromatic flavors. Add the chopped olives and give it another stir.
Pour in the olive water blend and season with salt. Keep the heat on high until it reaches a boil. Once it boils, reduce the heat to a minimum, cover the pot, and let it cook.
Allow it to cook for precisely 15 minutes, then turn off the stove. Avoid lifting the lid of the pot, as the trapped steam will continue to cook the rice to perfection. Refrigerate the rice for 24 hours before serving to transform it into resistant starch (see the note below).
Preheat the oven to 350°F and bake the pecans for 7 to 10 minutes.
Serve the rice with the toasted and chopped pecans on top.
Remember that our bodies can't fully digest resistant starch because it resists the enzymes that break it down. As a result, it passes through our small intestine completely intact and acts as a prebiotic food for intestinal bacteria, increasing the "good" bacteria in our digestive system and protecting the intestinal mucosa. Furthermore, this starch is not converted into sugar, improving the response to insulin and making us feel more satiated. Overall, resistant starch can be an important tool for strengthening the immune system. For this reason, rice cooked and cooled for 24 hours is healthier than freshly cooked rice.