Rice is a wonderful staple, well balanced in vitamins and nourishing within the body. Cooking healthy rice is quite simple but not many are aware of it. If you’re selecting not-overly processed, non-enriched, unbleached rice, you’re already halfway there; but unless you know this secret, there isn’t a way you’re cooking healthy rice. Curious? Don’t fret, I’m just about to reveal it!
As much as choosing 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 includes 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 vitamins 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 pretty simple, all you want is a few baking soda and follow 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). If you style metals, that’s what you’re consuming! If water has a rubber/paint taste it’s the chemical substances from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip – you’ll taste just the baking soda.
It is advisable that at the least 80% of the meals 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 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 unevenly cooked (one of the reasons grains don’t look fluffy and separate from each other).
I did some research and got here across this all-natural pure clay rice cooker and decided to give it a try. First thing I noticed about them after following the alkaline baking soda test is that they do not leach! Additionally, they do not get heated an excessive amount of and you can simply hold them mostly with naked palms or by utilizing a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping nutrients intact.
The rice cooks soft, scrumptious and fluffy with just the right amount of moisture as the pot filters out excess water by semi-porous walls. No need for any artificial additives, zanzibar01 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.
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