Here Is The Secret To Cooking Healthy Rice

Here Is 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 easy but not many are aware of it. In case 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 choosing healthy ingredients is important for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is - the standard 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 nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the same till I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty easy, all you want 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. Flip stove off.
Wait until cool sufficient to style then style the water (take a sip). If you style metals, that's what you are consuming! If water has a rubber/paint style it's the chemicals 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 at the least 80% of the food we eat be alkaline, the baking soda is also alkaline and so, intently resembles our food. If a pot is leaching metals into the alkaline baking soda resolution, it will definitely leach while cooking food. This is the working principle 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 as a result, 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 determined to provide it a try. First thing I observed about them after following the alkaline baking soda test is that they do not leach! Also, they do not get heated too much and you can easily hold them mostly with naked palms or through the use of a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping nutrients intact.

The rice cooks soft, scrumptious and fluffy with just the correct quantity of moisture because the pot filters out excess water by semi-porous walls. No need 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 ideal rice cooker.

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