Rice is a superb staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite easy but not many are aware of it. If you’re choosing not-overly processed, non-enriched, unbleached rice, you might be already halfway there; however unless you know this secret, there is no way you might be cooking healthy rice. Curious? Don’t worry, I’m just about to reveal it!
As much as selecting healthy ingredients is essential for healthy cooking, equally vital is the way we cook it. The problem with cooking rice is – the traditional ways of cooking entails 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 nutrients in rice at 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 simple, 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 5 more minutes. Turn stove off.
Wait till cool enough to style then taste the water (take a sip). In the event you style metals, that is what you are consuming! If water has a rubber/paint taste it’s the chemicals 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 really useful that no less than eighty% of the food 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 precept 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 in consequence, would not 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 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 don’t leach! Additionally, they don’t get heated too much and you can simply hold them principally with bare hands or by utilizing 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, delicious and fluffy with just the correct quantity of moisture as the pot filters out extra water by means of semi-porous walls. No want 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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