Here Is The Secret To Cooking Healthy Rice

Rice is a wonderful staple, well balanced in vitamins 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 might be already halfway there; however unless you know this secret, bánh tráng khô bò there is no way you might be cooking healthy rice. Curious? Don't worry, I am just about to disclose it!

As a lot as choosing healthy ingredients is necessary for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is - the standard ways of cooking entails using a metal/ceramic pot. This, unfortunately, 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 at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the identical until I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is fairly simple, all you want is some baking soda and comply with 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 until cool enough to style then taste the water (take a sip). For those who style metals, that is what you are eating! If water has a rubber/paint style it's the chemical substances from enamel/glaze.
As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip - you'll taste just the baking soda.
It is really useful that not less than eighty% 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 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 nutrients and makes your rice nutritionally depleted. This heat can be uneven and in consequence, does not distribute uniformly leaving rice either overcooked or inconsistently cooked (one of many reasons grains do not look fluffy and separate from one another).

I did some research and came across this all-natural pure clay rice cooker and decided to give it a try. First thing I observed about them after following the alkaline baking soda test is that they don't leach! Additionally, they do not get heated too much and you can simply hold them principally with naked hands or by using a kitchen cloth. The heat radiating from their partitions is much-infrared heat. this heat penetrates deep into every grain, cooking them evenly and thoroughly, keeping vitamins intact.

The rice cooks soft, delicious and fluffy with just the correct quantity of moisture because the pot filters out excess water through semi-porous walls. No want for any artificial additives, fats or oils - the pot takes care of cooking that excellent rice for you. This is why I think it's the best rice cooker.