Here Is The Secret To Cooking Healthy Rice

Here 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. If you're choosing not-overly processed, non-enriched, unbleached rice, you're already halfway there; but unless you know this secret, there is no such thing as a way you're cooking healthy rice. Curious? Don't fret, I'm just about to disclose it!

As a lot as selecting healthy ingredients is necessary for healthy cooking, equally important is the way we cook it. The problem with cooking rice is - the conventional ways of cooking includes utilizing 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 vitamins 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-steel pan). The test is pretty easy, all you need 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. Turn stove off.
Wait until cool enough to style then taste the water (take a sip). Should 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 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 at the very least 80% of the meals 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 resolution, it will definitely leach while cooking food. This is the working principle for this test.

Secondly, the tough heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can be uneven and in consequence, would not distribute uniformly leaving rice either overcooked or erratically 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 noticed 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 easily hold them principally with naked fingers or by utilizing 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, delicious and fluffy with just the right amount of moisture because the pot filters out extra water through semi-porous walls. No want 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 perfect rice cooker.

If you loved this article and you would want to receive much more information about nguyên liệu bánh tráng cuốn generously visit our own web site.