Rice is a superb staple, well balanced in vitamins and nourishing within the body. Cooking healthy rice is quite simple but not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you are 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 much as selecting healthy ingredients is essential for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is – the conventional ways of cooking includes using 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 vitamins in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the identical until I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is fairly easy, all you need is a few baking soda and follow these steps:
Boil 2-3 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 enough to taste then style the water (take a sip). In case you style metals, that’s what you are consuming! If water has a rubber/paint taste 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 will taste just the baking soda.
It’s recommended that at least 80% of the food we eat be alkaline, the baking soda is also alkaline and so, carefully 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 nutrients and makes your rice nutritionally depleted. This heat can be uneven and because of this, does not distribute uniformly leaving rice either overcooked or unevenly cooked (one of many reasons grains don’t look fluffy and separate from one another).
I did some research and came throughout 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 an excessive amount of and you’ll simply hold them largely with naked palms or by utilizing a kitchen cloth. The heat radiating from their walls is far-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 right amount of moisture because 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 good rice for you. This is why I think it’s the best rice cooker.
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