Rice is a superb staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite easy however not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you might be already halfway there; but unless you know this secret, there is no 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 vital for healthy cooking, equally necessary 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.
First of all, 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 proper? I felt the identical till I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty easy, all you want is some 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. Turn stove off.
Wait until cool enough to style then taste the water (take a sip). When you taste metals, that’s what you are eating! 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 will taste just the baking soda.
It’s really useful that at the least 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 answer, it will definitely leach while cooking food. This is the working principle for this test.
Secondly, the harsh heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can be uneven and because of this, would not distribute uniformly leaving rice either overcooked or inconsistently cooked (one of the reasons grains do not look fluffy and separate from each other).
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! Also, they don’t get heated an excessive amount of and you can easily hold them mostly with naked palms or by utilizing a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into every grain, cooking them evenly and completely, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the correct amount of moisture because the pot filters out excess water through semi-porous walls. No need for any artificial additives, fats or oils – the pot takes care of cooking that perfect rice for you. This is why I think it’s the best rice cooker.
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