Rice is a superb 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’re selecting not-overly processed, non-enriched, unbleached rice, you might be already halfway there; but unless you know this secret, there is no such thing as a way you might be cooking healthy rice. Curious? Don’t fret, I’m just about to disclose it!
As a lot as choosing healthy ingredients is important for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is – the conventional 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 nutrients in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the identical till I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is fairly simple, all you want is a few baking soda and follow these steps:
Boil 2-three 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 till cool enough to taste then style the water (take a sip). When you taste metals, that’s what you’re eating! 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’ll taste just the baking soda.
It is advisable that not less than 80% of the meals we eat be alkaline, the baking soda can 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 cruel heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can also be uneven and consequently, does not distribute uniformly leaving rice either overcooked or unevenly cooked (one of many reasons grains don’t look fluffy and separate from one another).
I did some research and came across this all-natural pure clay rice cooker and decided to offer it a try. First thing I noticed about them after following the alkaline baking soda test is that they don’t leach! Additionally, they don’t get heated an excessive amount of and you’ll easily hold them mostly 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 totally, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the correct amount of moisture as the pot filters out excess water by semi-porous walls. No need 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 perfect rice cooker.
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