Here's The Secret To Cooking Healthy Rice

Here's The Secret To Cooking Healthy Rice

Rice is a superb staple, well balanced in vitamins 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're already halfway there; however unless you know this secret, there is no such thing as a way you're cooking healthy rice. Curious? Don't worry, I am just about to disclose it!

As a lot as selecting healthy ingredients is important for healthy cooking, equally important is the way we cook it. The problem with cooking rice is - the standard ways of cooking includes using a metal/ceramic pot. This, sadly, makes your rice unhealthy in more than one way.

To start with, 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 house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty easy, all you need is some 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 5 more minutes. Turn stove off.
Wait till cool sufficient to taste then style the water (take a sip). If you taste metals, that is what you're consuming! If water has a rubber/paint style it's the chemical compounds from enamel/glaze.
As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip - you'll taste just the baking soda.
It is advisable that no less than 80% of the meals we eat be alkaline, the baking soda can also be alkaline and so, intently 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 vitamins and makes your rice nutritionally depleted. This heat is also uneven and because of this, would not distribute uniformly leaving rice either overcooked or inconsistently cooked (one of the reasons grains do not look fluffy and separate from one another).

I did some research and came throughout this all-natural pure clay rice cooker and decided to present 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 bare hands or by utilizing a kitchen cloth. The heat radiating from their walls is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping vitamins intact.

The rice cooks soft, delicious and fluffy with just the correct quantity of moisture because the pot filters out excess water by 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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