Rice is a wonderful staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite easy however not many are aware of it. If you are selecting not-overly processed, non-enriched, unbleached rice, you might be already halfway there; however unless you know this secret, there is no such thing as a way you are cooking healthy rice. Curious? Don’t be concerned, I’m just about to disclose it!
As a lot as selecting 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 includes 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-steel pan). The test is pretty simple, all you want is a few baking soda and comply with 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. Flip stove off.
Wait until cool sufficient to taste then style the water (take a sip). Should you taste metals, that’s what you’re consuming! 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 will style just the baking soda.
It is recommended that a minimum of eighty% 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 principle for this test.
Secondly, the harsh heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can also be uneven and consequently, doesn’t distribute uniformly leaving rice either overcooked or inconsistently cooked (one of the reasons grains do not look fluffy and separate from one another).
I did some research and came across this all-natural pure clay rice cooker and determined to offer it a try. First thing I seen about them after following the alkaline baking soda test is that they do not leach! Also, they don’t get heated too much and you may simply hold them largely with bare fingers 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 totally, keeping nutrients intact.
The rice cooks soft, delicious and fluffy with just the correct amount of moisture because the pot filters out excess water through 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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