Rice is a superb staple, well balanced in nutrients and nourishing in the body. Cooking healthy rice is quite easy however not many are aware of it. If you’re choosing not-overly processed, non-enriched, unbleached rice, you’re already halfway there; but unless you know this secret, there isn’t any way you might be cooking healthy rice. Curious? Don’t fret, I am just about to reveal it!

As a lot as choosing healthy ingredients is important for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is – the conventional ways of cooking entails utilizing a metal/ceramic pot. This, sadly, 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 till I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is pretty 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 5 more minutes. Turn stove off.

Wait till cool enough to taste then style the water (take a sip). When you style metals, that’s what you’re eating! 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’s really useful that at least 80% of the food we eat be alkaline, the baking soda can be alkaline and so, carefully resembles our food. If a pot is leaching metals into the alkaline baking soda answer, it will definitely leach while cooking food. This is the working principle for this test.

Secondly, the tough heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat is also uneven and because of this, would not distribute uniformly leaving rice either overcooked or inconsistently cooked (one of many reasons grains don’t look fluffy and separate from each other).

I did some research and came throughout this all-natural pure clay rice cooker and decided to provide it a try. First thing I observed about them after following the alkaline baking soda test is that they do not leach! Additionally, they do not get heated an excessive amount of and you may easily hold them principally with bare arms or by utilizing a kitchen cloth. The heat radiating from their partitions is far-infrared heat. this heat penetrates deep into every grain, cooking them evenly and completely, keeping nutrients intact.

The rice cooks soft, scrumptious and fluffy with just the correct amount of moisture as the pot filters out extra water through semi-porous walls. No need for any artificial additives, fats or oils – the pot takes care of cooking that perfect rice for you. This is why I think it’s the perfect rice cooker.

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