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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 selecting not-overly processed, non-enriched, unbleached rice, you are already halfway there; but unless you know this secret, there is no such thing as a way you're cooking healthy rice. Curious? Don't fret, I am just about to reveal it!

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

To start 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 identical till I did a home test on my then favorite rice cooker (a stainless-steel pan). The test is pretty simple, all you need is a few baking soda and follow these steps:

Boil 2-3 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 taste then taste the water (take a sip). Should you taste metals, that's what you are 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's really helpful that at least 80% of the food we eat be alkaline, the baking soda is also alkaline and so, intently 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 precept for this test.

Secondly, the tough heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can also be uneven and consequently, doesn't distribute uniformly leaving rice either overcooked or unevenly cooked (one of many reasons grains don't look fluffy and separate from each other).

I did some research and got here across this all-natural pure clay rice cooker and decided to provide it a try. First thing I noticed about them after following the alkaline baking soda test is that they don't leach! Also, they do not get heated an excessive amount of and you can easily hold them largely with bare hands or by using a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into every grain, cooking them evenly and totally, keeping vitamins intact.

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

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