Rice is a wonderful 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 choosing not-overly processed, non-enriched, unbleached rice, you are already halfway there; but unless you know this secret, there isn’t a way you are cooking healthy rice. Curious? Don’t be concerned, I am just about to disclose it!

As much as selecting healthy ingredients is vital for healthy cooking, equally important is the way we cook it. The problem with cooking rice is – the standard ways of cooking entails 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 proper? I felt the same until I did a home 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-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 until cool sufficient to style then style the water (take a sip). When you style metals, that is what you’re eating! If water has a rubber/paint taste it’s the chemical substances from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip – you will style just the baking soda.

It is really helpful that a minimum of 80% of the food 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 solution, it will definitely leach while cooking food. This is the working precept for this test.

Secondly, the harsh 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 unevenly cooked (one of the reasons grains do not look fluffy and separate from each other).

I did some research and got here throughout this all-natural pure clay rice cooker and determined to present it a try. First thing I noticed about them after following the alkaline baking soda test is that they don’t leach! Additionally, they don’t get heated an excessive amount of and you’ll simply hold them mostly with naked palms or by utilizing a kitchen cloth. The heat radiating from their walls is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and thoroughly, keeping vitamins intact.

The rice cooks soft, scrumptious and fluffy with just the right amount of moisture as the pot filters out excess water through semi-porous walls. No want 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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