Here s The Secret To Cooking Healthy Rice

Rice is a superb staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite simple however not many are aware of it. If you're selecting not-overly processed, non-enriched, unbleached rice, you're already halfway there; however unless you know this secret, there is no way you might be cooking healthy rice. Curious? Don't worry, I'm just about to reveal it!

As a lot as selecting healthy ingredients is vital for bánh tráng sate tỏi ớt healthy cooking, equally vital is the way we cook it. The problem with cooking rice is - the conventional ways of cooking involves utilizing 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 at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the same till I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is fairly easy, all you want is a few baking soda and comply with 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 until cool enough to taste then taste the water (take a sip). In case you style metals, that's what you're eating! If water has a rubber/paint taste it's the chemicals from enamel/glaze.
As a control, 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 helpful that not less than 80% of the meals 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 solution, it will definitely leach while cooking food. This is the working precept for this test.

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

I did some research and came throughout this all-natural pure clay rice cooker and decided to provide it a try. First thing I observed about them after following the alkaline baking soda test is that they don't leach! Also, they don't get heated too much and you may simply hold them largely with naked fingers or by using a kitchen cloth. The heat radiating from their walls is much-infrared heat. this heat penetrates deep into each grain, cooking them evenly and thoroughly, keeping vitamins intact.

The rice cooks soft, scrumptious and fluffy with just the correct amount of moisture because the pot filters out extra water via 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.