Here is the Secret to Cooking Healthy Rice

Rice is a superb staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite simple but not many are aware of it. If you are choosing not-overly processed, non-enriched, unbleached rice, you might be already halfway there; but unless you know this secret, there is no such thing as a way you might be cooking healthy rice. Curious? Don’t worry, I am just about to disclose it!

As a lot as choosing healthy ingredients is important for healthy cooking, equally vital 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 begin 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 identical till I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is pretty easy, all you need is a few 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 taste then taste the water (take a sip). For those who style metals, that is what you’re consuming! If water has a rubber/paint style it’s the chemical substances 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 advisable that not less than 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 resolution, it will definitely leach while cooking food. This is the working precept for this test.

Secondly, the tough heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat is also uneven and because of this, does not distribute uniformly leaving rice either overcooked or unevenly cooked (one of the reasons grains do not look fluffy and separate from each other).

I did some research and got here throughout this all-natural pure clay rice cooker and decided to offer it a try. First thing I observed about them after following the alkaline baking soda test is that they don’t leach! Also, they don’t get heated too much and you’ll simply hold them mostly with naked palms or through the use of a kitchen cloth. The heat radiating from their walls is far-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 because the pot filters out excess water by semi-porous walls. No want for any artificial additives, fat 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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