Here s The Secret To Cooking Healthy Rice
Rice is an excellent staple, well balanced in vitamins and nourishing in 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 are already halfway there; but unless you know this secret, there is no way you are cooking healthy rice. Curious? Don't be concerned, I'm just about to disclose it!
As a lot as selecting healthy ingredients is vital for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is - the conventional ways of cooking includes utilizing 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 on 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 fairly easy, bánh tráng gói chả giò 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. Flip stove off.
Wait till cool sufficient to taste then taste the water (take a sip). In case you style metals, that is what you're consuming! If water has a rubber/paint taste 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'll style just the baking soda.
It's beneficial that a minimum of 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 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 nutrients and makes your rice nutritionally depleted. This heat is also uneven and consequently, does 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 got here throughout this all-natural pure clay rice cooker and determined to give 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 too much and you may easily hold them largely with bare palms or by using a kitchen cloth. The heat radiating from their partitions is much-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 correct quantity of moisture because the pot filters out extra water by means of semi-porous walls. No want for any artificial additives, fats or oils - the pot takes care of cooking that good rice for you. This is why I think it's the perfect rice cooker.
