Rice is a superb staple, well balanced in vitamins and nourishing within the body. Cooking healthy rice is quite simple however not many are aware of it. In case you are selecting 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 necessary 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.
First of all, 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-steel pan). The test is fairly simple, all you want 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. Flip stove off.
Wait till cool sufficient to taste then taste the water (take a sip). If you taste metals, that is what you are consuming! If water has a rubber/paint taste 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 will taste just the baking soda.
It is really useful that at the least 80% of the meals 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 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 inconsistently 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 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! Additionally, they don’t get heated too much and you’ll easily hold them mostly with naked fingers or by using a kitchen cloth. The heat radiating from their walls is way-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 quantity of moisture as 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 excellent rice for you. This is why I think it’s the perfect rice cooker.
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