Here Is The Secret To Cooking Healthy Rice

Rice is an excellent staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite easy but not many are aware of it. If you are choosing not-overly processed, non-enriched, unbleached rice, you are already halfway there; however unless you know this secret, there is no such thing as a way you might be cooking healthy rice. Curious? Don't be concerned, I'm just about to disclose it!

As much as selecting healthy ingredients is essential 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, sadly, makes your rice unhealthy in more than one way.

To start with, these metals and bánh tráng trộn xoài ceramics leach metal ions that react with vitamins in rice at 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 easy, all you need is a few 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 5 more minutes. Flip stove off.
Wait until cool enough to style then style the water (take a sip). If you happen to taste metals, that's what you are consuming! If water has a rubber/paint taste it's the chemical compounds from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip - you will taste just the baking soda.
It is advisable that at least 80% of the food we eat be alkaline, the baking soda can also be 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 tough heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can be uneven and because of this, does not distribute uniformly leaving rice either overcooked or erratically cooked (one of many 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 don't leach! Additionally, they do not get heated too much and you may simply hold them largely with naked arms or by using a kitchen cloth. The heat radiating from their partitions is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping vitamins intact.

The rice cooks soft, delicious and fluffy with just the correct quantity of moisture as 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 good rice for you. This is why I think it's the perfect rice cooker.