This Is 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 simple but not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you're 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 much as selecting healthy ingredients is vital for healthy cooking, equally vital is the way we cook it. The problem with cooking rice is - the traditional 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 right? I felt the same till I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is pretty simple, all you need is a few 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). If you style metals, that is what you're eating! If water has a rubber/paint style it's the chemical compounds from enamel/glaze.
As a control, 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 not less than 80% of the food we eat be alkaline, the baking soda can also be alkaline and so, intently resembles our food. If a pot is leaching metals into the alkaline baking soda answer, it will definitely leach while cooking food. This is the working precept for this test.

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

I did some research and got here throughout this all-natural pure clay rice cooker and determined to offer it a try. First thing I noticed about them after following the alkaline baking soda test is that they don't leach! Also, they don't get heated an excessive amount of and you'll simply hold them principally with naked palms or by utilizing a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into each grain, bánh tráng cuốn thịt bò cooking them evenly and thoroughly, keeping nutrients intact.

The rice cooks soft, delicious and fluffy with just the correct quantity of moisture because the pot filters out extra water by means of 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 best rice cooker.