Rice is an excellent staple, well balanced in vitamins and nourishing within the body. Cooking healthy rice is quite simple however not many are aware of it. If you’re 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’re cooking healthy rice. Curious? Don’t be concerned, I am just about to disclose it!
As a lot as selecting healthy ingredients is essential 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, sadly, makes your rice unhealthy in more than one way.
Initially, these metals and ceramics leach metal ions that react with vitamins in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the same till I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty easy, 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 5 more minutes. Turn stove off.
Wait until cool sufficient to style then taste the water (take a sip). If you happen to taste metals, that’s what you’re eating! If water has a rubber/paint style 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’s really helpful that at the least 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 resolution, 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 is also uneven and consequently, 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 observed about them after following the alkaline baking soda test is that they do not leach! Additionally, they don’t get heated an excessive amount of and you can simply hold them largely with bare fingers or by using a kitchen cloth. The heat radiating from their walls is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and thoroughly, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the right amount of moisture as the pot filters out excess water by semi-porous walls. No want for any artificial additives, fat or oils – the pot takes care of cooking that perfect rice for you. This is why I think it’s the perfect rice cooker.
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