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. If you are choosing not-overly processed, non-enriched, unbleached rice, you might be already halfway there; but unless you know this secret, there isn’t any way you are cooking healthy rice. Curious? Don’t be concerned, I’m just about to reveal it!
As a lot as choosing healthy ingredients is important for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is – the traditional ways of cooking involves utilizing 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 nutrients in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the same until I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is fairly easy, all you need is a few baking soda and observe 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. Flip stove off.
Wait until cool enough to taste then style the water (take a sip). In the event you style metals, that is what you are consuming! If water has a rubber/paint taste it’s the chemical substances from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip – you will taste just the baking soda.
It is advisable that at the very least eighty% of the food we eat be alkaline, the baking soda is also alkaline and so, carefully resembles our food. If a pot is leaching metals into the alkaline baking soda solution, it will definitely leach while cooking food. This is the working principle for this test.
Secondly, the cruel heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat is also uneven and consequently, would not distribute uniformly leaving rice either overcooked or inconsistently 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 decided to give it a try. First thing I seen about them after following the alkaline baking soda test is that they do not leach! Also, they do not get heated too much and you can simply hold them mostly with bare arms or by using a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping nutrients intact.
The rice cooks soft, scrumptious and fluffy with just the correct quantity of moisture as the pot filters out excess water via semi-porous walls. No need for any artificial additives, fat 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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