Rice is a superb staple, well balanced in vitamins 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 might be 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 much as choosing healthy ingredients is essential for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is – the traditional ways of cooking involves using a metal/ceramic pot. This, sadly, makes your rice unhealthy in more than one way.

To start 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 identical until I did a home test on my then favorite rice cooker (a stainless-steel pan). The test is pretty simple, all you need is some baking soda and comply with these steps:

Boil 2-three 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). For those who style metals, that’s what you’re consuming! If water has a rubber/paint taste it’s the chemical substances from enamel/glaze.

As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip – you’ll taste just the baking soda.

It’s advisable that a minimum of eighty% of the meals we eat be alkaline, the baking soda can also be alkaline and so, closely 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 vitamins and makes your rice nutritionally depleted. This heat is also 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 across this all-natural pure clay rice cooker and decided to offer it a try. First thing I noticed about them after following the alkaline baking soda test is that they do not leach! Additionally, they don’t get heated too much and you can easily hold them principally with naked arms 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 thoroughly, keeping nutrients intact.

The rice cooks soft, scrumptious and fluffy with just the correct quantity of moisture as the pot filters out extra water by means of 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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