Rice is an excellent staple, well balanced in vitamins and nourishing within the body. Cooking healthy rice is quite simple but not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you’re already halfway there; however unless you know this secret, there isn’t any way you’re cooking healthy rice. Curious? Don’t fret, I’m just about to disclose it!
As much as choosing 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 involves 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 at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the same till I did a home test on my then favorite rice cooker (a stainless-steel pan). The test is fairly simple, all you need is some baking soda and follow these steps:
Boil 2-three 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 sufficient to style then taste the water (take a sip). In the event you style metals, that is what you’re eating! 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 taste just the baking soda.
It’s really helpful that at the very least 80% of the food we eat be alkaline, the baking soda can also be alkaline and so, closely 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 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 consequently, does not distribute uniformly leaving rice either overcooked or erratically cooked (one of many reasons grains don’t look fluffy and separate from one another).
I did some research and came throughout this all-natural pure clay rice cooker and determined to offer it a try. First thing I observed about them after following the alkaline baking soda test is that they don’t leach! Also, they do not get heated an excessive amount of and you’ll easily hold them principally with naked palms or through the use of a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into every grain, cooking them evenly and thoroughly, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the correct amount of moisture because the pot filters out extra water via semi-porous walls. No need for any artificial additives, fat or oils – the pot takes care of cooking that excellent rice for you. This is why I think it’s the perfect rice cooker.
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