Rice is a wonderful staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite simple however not many are aware of it. If you’re choosing not-overly processed, non-enriched, unbleached rice, you’re already halfway there; however unless you know this secret, there isn’t any way you might be cooking healthy rice. Curious? Don’t be concerned, I’m just about to disclose it!
As much as choosing healthy ingredients is important for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is – the traditional ways of cooking includes utilizing a metal/ceramic pot. This, sadly, makes your rice unhealthy in more than one way.
First of all, these metals and ceramics leach metal ions that react with vitamins in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the same till I did a home test on my then favorite rice cooker (a stainless-steel pan). The test is fairly easy, all you want is a few 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 sufficient to style then style the water (take a sip). In case you style metals, that’s what you’re 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 is recommended that not less than eighty% of the meals we eat be alkaline, the baking soda is also alkaline and so, closely 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 vitamins and makes your rice nutritionally depleted. This heat is also uneven and in consequence, doesn’t 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 got here across this all-natural pure clay rice cooker and determined to give it a try. First thing I noticed about them after following the alkaline baking soda test is that they don’t leach! Also, they do not get heated too much and you can easily hold them largely with naked palms or by using a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into every grain, cooking them evenly and totally, keeping vitamins intact.
The rice cooks soft, scrumptious and fluffy with just the correct amount of moisture as the pot filters out extra water via semi-porous walls. No need 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 perfect rice cooker.
Here is more information about bánh tráng cuốn nem review the web site.