Here is the Secret to Cooking Healthy Rice


Rice is a superb staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite simple however 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 isn’t any way you might be cooking healthy rice. Curious? Don’t be concerned, I’m just about to reveal it!

As a lot as choosing healthy ingredients is essential for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is – the standard ways of cooking includes 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 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 easy, all you want is some 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. Flip stove off.
Wait till cool sufficient to taste then style the water (take a sip). Should you taste metals, that’s what you are eating! 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 style just the baking soda.
It is advisable that not less than 80% of the food 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 harsh heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat is also uneven and in consequence, doesn’t distribute uniformly leaving rice either overcooked or erratically cooked (one of many reasons grains do not look fluffy and separate from each other).

I did some research and got here across this all-natural pure clay rice cooker and determined to offer it a try. First thing I noticed about them after following the alkaline baking soda test is that they don’t leach! Also, they don’t get heated an excessive amount of and you can simply hold them largely with bare arms 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 completely, keeping vitamins intact.

The rice cooks soft, scrumptious and fluffy with just the correct quantity of moisture as the pot filters out extra water through semi-porous walls. No need for any artificial additives, fat 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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