Rice is an excellent staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite easy however not many are aware of it. If you’re selecting 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 fret, I am just about to disclose it!
As much as selecting healthy ingredients is vital for healthy cooking, equally vital is the way we cook it. The problem with cooking rice is – the conventional ways of cooking involves using a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.
To begin with, these metals and ceramics leach metal ions that react with nutrients in rice at 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 fairly simple, 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 till cool sufficient to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! 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 will taste just the baking soda.
It is recommended that not less than 80% of the meals 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 solution, it will definitely leach while cooking food. This is the working precept for this test.
Secondly, the tough heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat is also uneven and as a result, would not distribute uniformly leaving rice either overcooked or erratically cooked (one of many reasons grains do not look fluffy and separate from each other).
I did some research and got here across this all-natural pure clay rice cooker and decided to present 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 an excessive amount of and you’ll easily hold them largely with naked palms or through the use of 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 via semi-porous walls. No want 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 ideal rice cooker.
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