This is the Secret to Cooking Healthy Rice
Rice is a superb staple, well balanced in nutrients and nourishing in the body. Cooking healthy rice is quite easy but not many are aware of it. If you’re selecting not-overly processed, non-enriched, unbleached rice, you are already halfway there; but unless you know this secret, there is no such thing as a way you might be cooking healthy rice. Curious? Don’t fret, I’m just about to reveal it!
As a lot as selecting healthy ingredients is vital for healthy cooking, equally vital is the way we cook it. The problem with cooking rice is – the standard ways of cooking entails using a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.
First of all, these metals and ceramics leach metal ions that react with vitamins in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the identical until I did a home test on my then favorite rice cooker (a stainless-steel pan). The test is pretty simple, all you want is a few baking soda and observe these steps:
Boil 2-three cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Flip stove off.
Wait until cool sufficient to taste then style the water (take a sip). In the event you taste metals, that is what you’re consuming! If water has a rubber/paint taste it’s the chemical compounds from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip – you’ll style just the baking soda.
It’s really helpful that a minimum of 80% of the meals we eat be alkaline, the baking soda can also be alkaline and so, carefully resembles our food. If a pot is leaching metals into the alkaline baking soda resolution, it will definitely leach while cooking food. This is the working principle for this test.
Secondly, the harsh heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can also be uneven and in consequence, does not distribute uniformly leaving rice either overcooked or unevenly cooked (one of the reasons grains don’t look fluffy and separate from each other).
I did some research and came across this all-natural pure clay rice cooker and determined to present it a try. First thing I seen about them after following the alkaline baking soda test is that they don’t leach! Also, they do not get heated too much and you can easily hold them mostly with naked arms or by using a kitchen cloth. The heat radiating from their partitions is much-infrared heat. this heat penetrates deep into every grain, cooking them evenly and thoroughly, keeping vitamins intact.
The rice cooks soft, scrumptious and fluffy with just the right amount of moisture as the pot filters out extra water by semi-porous walls. No want for any artificial additives, fats or oils – the pot takes care of cooking that excellent rice for you. This is why I think it’s the perfect rice cooker.
If you adored this post and you would certainly like to get even more facts concerning bánh tráng trộn bò khô kindly go to our internet site.