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This Is The Secret To Cooking Healthy Rice

This Is The Secret To Cooking Healthy Rice

Rice is a wonderful 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 selecting not-overly processed, non-enriched, unbleached rice, you might be already halfway there; but unless you know this secret, there is no way you're cooking healthy rice. Curious? Don't worry, I am just about to disclose it!

As much as choosing healthy ingredients is essential for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is - the traditional ways of cooking entails using a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.

First of all, these metals and ceramics leach metal ions that react with vitamins in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the identical until I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is fairly simple, all you want is a few baking soda and observe these steps:

Boil 2-three cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for five more minutes. Turn stove off.
Wait till cool enough to taste then style the water (take a sip). In case you style metals, that's what you're eating! If water has a rubber/paint taste it's the chemicals from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip - you'll style just the baking soda.
It is beneficial that a minimum of eighty% of the meals 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 resolution, it will definitely leach while cooking food. This is the working principle for this test.

Secondly, the cruel heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat is also uneven and consequently, would not distribute uniformly leaving rice either overcooked or unevenly cooked (one of many 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 noticed about them after following the alkaline baking soda test is that they do not leach! Additionally, they don't get heated an excessive amount of and you can simply hold them principally with naked arms or through the use of a kitchen cloth. The heat radiating from their partitions is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping vitamins intact.

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