Rice is a wonderful staple, well balanced in vitamins and nourishing within 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 are 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 choosing healthy ingredients is essential for healthy cooking, equally important is the way we cook it. The problem with cooking rice is – the traditional ways of cooking includes utilizing 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 nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the identical until I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is fairly easy, all you want is a few 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 5 more minutes. Turn stove off.
Wait till cool enough to taste then taste the water (take a sip). In case you 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 beneficial that a minimum of 80% of the food we eat be alkaline, the baking soda can 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 principle for this test.
Secondly, the cruel heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can be uneven and in consequence, doesn’t distribute uniformly leaving rice either overcooked or inconsistently cooked (one of the reasons grains do not look fluffy and separate from one another).
I did some research and zanzibar01 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 too much and you can easily hold them principally with bare arms or by utilizing a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the correct quantity 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.