Rice is an excellent staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite simple but not many are aware of it. If you are choosing not-overly processed, non-enriched, unbleached rice, you might be already halfway there; however unless you know this secret, there is no such thing as a way you are cooking healthy rice. Curious? Don’t worry, I’m just about to disclose it!
As a lot as choosing healthy ingredients is essential for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is – the standard ways of cooking includes 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 vitamins in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the identical until I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is fairly easy, all you want is some 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 five more minutes. Turn stove off.
Wait till cool sufficient to style then taste the water (take a sip). For those who style metals, that is what you’re eating! If water has a rubber/paint taste it’s the chemicals 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’s recommended that a minimum of 80% of the food 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 precept for this test.
Secondly, the harsh heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat is also uneven and in consequence, doesn’t distribute uniformly leaving rice either overcooked or erratically cooked (one of many reasons grains don’t look fluffy and separate from each other).
I did some research and got here throughout 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! Additionally, they do not get heated an excessive amount of and you may simply hold them largely with bare hands or by utilizing a kitchen cloth. The heat radiating from their partitions is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and thoroughly, keeping nutrients intact.
The rice cooks soft, scrumptious and fluffy with just the correct amount of moisture because the pot filters out excess water via semi-porous walls. No want for any artificial additives, fat or oils – the pot takes care of cooking that good rice for you. This is why I think it’s the ideal rice cooker.
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