This is the Secret to Cooking Healthy Rice
Rice is a superb staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite simple however not many are aware of it. In case you are choosing not-overly processed, non-enriched, unbleached rice, you might be already halfway there; however unless you know this secret, there isn’t any way you’re cooking healthy rice. Curious? Don’t worry, I am just about to reveal it!
As a lot as choosing healthy ingredients is necessary for healthy cooking, equally vital is the way we cook it. The problem with cooking rice is – the traditional ways of cooking entails using a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.
Initially, these metals and ceramics leach metal ions that react with nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the identical until I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is pretty easy, all you need is a few baking soda and comply with these steps:
Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for five more minutes. Turn stove off.
Wait until cool sufficient to style then style the water (take a sip). In the event you style metals, that’s what you are consuming! If water has a rubber/paint style it’s the chemical substances from enamel/glaze.
As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip – you will style just the baking soda.
It is advisable that not less than eighty% of the food we eat be alkaline, the baking soda can be alkaline and so, carefully resembles our food. If a pot is leaching metals into the alkaline baking soda answer, it will definitely leach while cooking food. This is the working precept for this test.
Secondly, the cruel heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can also be uneven and because of this, doesn’t distribute uniformly leaving rice either overcooked or inconsistently cooked (one of many reasons grains do not look fluffy and separate from one another).
I did some research and got here across this all-natural pure clay rice cooker and decided to offer it a try. First thing I seen about them after following the alkaline baking soda test is that they do not leach! Also, they don’t get heated too much and you may easily hold them largely with naked palms or through the use of a kitchen cloth. The heat radiating from their partitions is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the right amount of moisture because the pot filters out excess water by means of semi-porous walls. No want for any artificial additives, fats or oils – the pot takes care of cooking that perfect rice for you. This is why I think it’s the ideal rice cooker.
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