Here Is The Secret To Cooking Healthy Rice

Here Is The Secret To Cooking Healthy Rice

Rice is an excellent 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 are 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 might be cooking healthy rice. Curious? Don't fret, I'm just about to disclose it!

As a lot 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 involves using a metal/ceramic pot. This, sadly, makes your rice unhealthy in more than one way.

To begin with, 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 same until I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is pretty easy, all you want is a few 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 five more minutes. Turn stove off.
Wait till cool enough to style then taste the water (take a sip). When you taste metals, that's what you are eating! 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 is beneficial that no less than 80% of the food we eat be alkaline, the baking soda can be alkaline and so, carefully 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 tough 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 inconsistently cooked (one of the 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 offer it a try. First thing I observed about them after following the alkaline baking soda test is that they do not leach! Also, they do not get heated an excessive amount of and you'll easily hold them mostly with bare fingers or through the use of a kitchen cloth. The heat radiating from their partitions is far-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 quantity of moisture because the pot filters out extra water through semi-porous walls. No need 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 perfect rice cooker.

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