Rice is a superb staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite simple but not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you are already halfway there; but unless you know this secret, there is no way you’re cooking healthy rice. Curious? Don’t fret, I’m just about to reveal it!

As much as selecting healthy ingredients is essential for healthy cooking, equally important is the way we cook it. The problem with cooking rice is — the traditional ways of cooking involves using a metal/ceramic pot. This, unfortunately, 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 on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the identical until I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is pretty easy, all you want 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 taste then taste the water (take a sip). If you happen to style metals, that is what you are eating! If water has a rubber/paint style 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’ll taste just the baking soda.
It’s really useful that at the least 80% 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 answer, it will definitely leach while cooking food. This is the working precept for this test.

Secondly, the cruel heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can also be uneven and in consequence, does not distribute uniformly leaving rice either overcooked or unevenly cooked (one of the reasons grains do not look fluffy and separate from one another).

I did some research and got here throughout this all-natural pure clay rice cooker and decided to give it a try. First thing I seen 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 largely with bare fingers or by using a kitchen cloth. The heat radiating from their walls is much-infrared heat. this heat penetrates deep into each grain, cooking them evenly and thoroughly, keeping nutrients intact.

The rice cooks soft, delicious and fluffy with just the right amount of moisture because 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 good rice for you. This is why I think it’s the ideal rice cooker.

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