Here Is The Secret To Cooking Healthy Rice

Here Is The Secret To Cooking Healthy Rice

Rice is a wonderful staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite easy however not many are aware of it. If you are choosing not-overly processed, non-enriched, unbleached rice, you're already halfway there; however unless you know this secret, there isn't a way you might be cooking healthy rice. Curious? Don't fret, I'm 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 traditional ways of cooking entails utilizing a metal/ceramic pot. This, unfortunately, 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 at 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-metal 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 five more minutes. Turn stove off.
Wait till cool sufficient to taste then taste the water (take a sip). When you style metals, that's what you are eating! If water has a rubber/paint style it's the chemical compounds from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip - you will style just the baking soda.
It is really helpful that a minimum of eighty% of the food 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 answer, it will definitely leach while cooking food. This is the working principle for this test.

Secondly, the cruel heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can be uneven and in consequence, doesn't distribute uniformly leaving rice either overcooked or inconsistently cooked (one of the reasons grains do not look fluffy and separate from one another).

I did some research and came throughout this all-natural pure clay rice cooker and decided 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 don't get heated too much and you'll easily hold them mostly with naked palms 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 completely, keeping nutrients intact.

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

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