Here's The Secret To Cooking Healthy Rice
As a lot as selecting healthy ingredients is important for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is - the traditional ways of cooking involves using a metal/ceramic pot. This, unfortunately, 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 right? I felt the same until I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is pretty 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 till cool sufficient to taste then taste the water (take a sip). When you taste metals, that is what you are consuming! 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'll style just the baking soda.
It is beneficial that at the very least eighty% of the meals we eat be alkaline, the baking soda can be alkaline and so, closely 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 tough heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can also be uneven and in consequence, doesn't distribute uniformly leaving rice either overcooked or unevenly cooked (one of the reasons grains do not look fluffy and separate from one another).
I did some research and got here throughout this all-natural pure clay rice cooker and decided to offer it a try. First thing I seen about them after following the alkaline baking soda test is that they don't leach! Also, they do not get heated too much and you can easily hold them principally with naked hands or by using a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping nutrients intact.
The rice cooks soft, scrumptious and fluffy with just the right amount of moisture as the pot filters out excess water through semi-porous walls. No want for any artificial additives, fat or oils - the pot takes care of cooking that good rice for you. This is why I think it's the ideal rice cooker.
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