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Here's The Secret To Cooking Healthy Rice

Here's The Secret To Cooking Healthy Rice

Rice is an excellent staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite easy but 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 be concerned, I'm just about to reveal it!

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

First of all, 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 house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty simple, all you need is some 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 5 more minutes. Turn stove off.
Wait until cool enough to style then style the water (take a sip). For those who taste metals, that's what you're consuming! If water has a rubber/paint style 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 will taste just the baking soda.
It's 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 resolution, it will definitely leach while cooking food. This is the working precept for this test.

Secondly, the harsh heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat is also uneven and as a result, would not 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 came across this all-natural pure clay rice cooker and decided to present 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 can easily hold them principally with naked arms or through the use of a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping nutrients 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, 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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