This Is The Secret To Cooking Healthy Rice

Rice is an excellent staple, well balanced in nutrients and nourishing in the body. Cooking healthy rice is quite easy however not many are aware of it. If you're choosing not-overly processed, non-enriched, unbleached rice, you're already halfway there; however unless you know this secret, there isn't any way you are cooking healthy rice. Curious? Don't worry, I'm just about to disclose it!

As a lot as selecting healthy ingredients is essential for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is - the traditional 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 nutrients in rice on 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 comply with 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 sufficient to taste then taste the water (take a sip). When you style metals, that is what you're eating! If water has a rubber/paint style 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's really useful that at the least 80% of the meals we eat be alkaline, the baking soda can be alkaline and bánh tráng tron 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 nutrients and makes your rice nutritionally depleted. This heat can be uneven and in consequence, 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 across this all-natural pure clay rice cooker and decided to offer 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 an excessive amount of and you'll easily hold them mostly with bare hands or through the use of a kitchen cloth. The heat radiating from their partitions is much-infrared heat. this heat penetrates deep into every grain, cooking them evenly and totally, keeping vitamins intact.

The rice cooks soft, delicious and fluffy with just the right amount of moisture as the pot filters out excess water by way of semi-porous walls. No want for any artificial additives, fats or oils - the pot takes care of cooking that excellent rice for you. This is why I think it's the ideal rice cooker.