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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 in the body. Cooking healthy rice is quite easy however not many are aware of it. In case you are choosing not-overly processed, non-enriched, unbleached rice, you are already halfway there; however unless you know this secret, there isn't a way you might be cooking healthy rice. Curious? Don't be concerned, I'm just about to reveal it!

As much as choosing 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 entails using a metal/ceramic pot. This, unfortunately, 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 proper? I felt the same until I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is pretty simple, all you want is some baking soda and observe these steps:

Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for five more minutes. Flip stove off.
Wait till cool enough to taste then style the water (take a sip). For those who taste metals, that is what you're 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'll style just the baking soda.
It is really useful that at least 80% of the food we eat be alkaline, the baking soda is also alkaline and so, carefully 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 in consequence, would not distribute uniformly leaving rice either overcooked or erratically cooked (one of the reasons grains don't look fluffy and separate from each other).

I did some research and came throughout this all-natural pure clay rice cooker and determined to present 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 naked hands or through the use of a kitchen cloth. The heat radiating from their walls is much-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 as the pot filters out extra water by way of 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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