Rice is an excellent staple, well balanced in nutrients and nourishing in the body. Cooking healthy rice is quite simple however not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you’re already halfway there; but unless you know this secret, there is no way you might be cooking healthy rice. Curious? Don’t be concerned, I am just about to disclose it!
As a lot as selecting healthy ingredients is essential for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is – the conventional ways of cooking entails utilizing a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.
Initially, 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 proper? I felt the same till I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is fairly easy, all you need 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. Flip stove off.
Wait until cool enough to style then style the water (take a sip). In the event you style metals, that’s what you are 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’s recommended that at the very least 80% of the meals we eat be alkaline, the baking soda can 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 tough heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can be uneven and because of this, would not distribute uniformly leaving rice either overcooked or unevenly cooked (one of the reasons grains don’t look fluffy and separate from one another).
I did some research and got here throughout this all-natural pure clay rice cooker and determined to provide 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 can easily hold them principally with naked hands or through the use of a kitchen cloth. The heat radiating from their walls is way-infrared heat. this heat penetrates deep into every grain, cooking them evenly and completely, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the right amount of moisture because the pot filters out excess water through 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 best rice cooker.
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