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Here's The Secret To Cooking Healthy Rice

Here's The Secret To Cooking Healthy Rice

Rice is a wonderful staple, well balanced in nutrients and nourishing in the body. Cooking healthy rice is quite easy 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 such thing as a way you might be cooking healthy rice. Curious? Don't worry, 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 entails using 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 on 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 fairly simple, all you need 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. Turn stove off.
Wait until cool enough to style then taste the water (take a sip). In case you taste metals, that's what you are consuming! If water has a rubber/paint style it's the chemical substances from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip - you will style just the baking soda.
It's advisable that at the least 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 precept for this test.

Secondly, the tough heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat is also uneven and because of this, doesn't distribute uniformly leaving rice either overcooked or inconsistently cooked (one of many reasons grains don't look fluffy and separate from one another).

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 seen 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 mostly with bare arms or through the use of a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping nutrients intact.

The rice cooks soft, scrumptious and fluffy with just the right amount of moisture because the pot filters out extra water through semi-porous walls. No want for any artificial additives, fat or oils - the pot takes care of cooking that perfect rice for you. This is why I think it's the best rice cooker.

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