Rice is a superb staple, well balanced in vitamins and nourishing within the body. Cooking healthy rice is quite easy but not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you’re already halfway there; however unless you know this secret, there isn’t a way you’re cooking healthy rice. Curious? Don’t fret, I’m just about to disclose it!
As much as selecting healthy ingredients is necessary for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is – the traditional ways of cooking involves utilizing a metal/ceramic pot. This, sadly, 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 same until I did a home test on my then favorite rice cooker (a stainless-steel pan). The test is fairly simple, all you want is some baking soda and comply with these steps:
Boil 2-three 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 until cool enough to style then style the water (take a sip). In the event you taste metals, that is what you’re 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’ll style just the baking soda.
It is really useful that not less than eighty% of the meals we eat be alkaline, the baking soda is also alkaline and so, carefully 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 cruel 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 the reasons grains do not look fluffy and separate from each other).
I did some research and got here throughout 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! Also, they do not get heated an excessive amount of and you can simply hold them mostly with bare fingers 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 thoroughly, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the right amount of moisture because 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 excellent rice for you. This is why I think it’s the ideal rice cooker.
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