Here s The Secret To Cooking Healthy Rice

Rice is an excellent 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 selecting not-overly processed, non-enriched, unbleached rice, you might be already halfway there; however unless you know this secret, there is no way you are cooking healthy rice. Curious? Don't fret, I am just about to disclose it!

As a lot as choosing healthy ingredients is necessary for healthy cooking, equally necessary 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.

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 same till I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is pretty simple, all you want is some baking soda and comply with 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 enough to taste then taste the water (take a sip). Should you style metals, that's what you're eating! If water has a rubber/paint style 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'll taste just the baking soda.
It's really helpful that at the very least 80% of the meals we eat be alkaline, the baking soda can be alkaline and so, carefully 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 as a result, doesn't distribute uniformly leaving rice either overcooked or các loại bánh tráng tây ninh unevenly cooked (one of many reasons grains don't look fluffy and separate from each other).

I did some research and got here across this all-natural pure clay rice cooker and decided to give 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 may simply hold them largely with naked fingers or by utilizing a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping vitamins intact.

The rice cooks soft, scrumptious 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 perfect rice cooker.