Rice is a superb staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite easy but not many are aware of it. If 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 might be cooking healthy rice. Curious? Don’t be concerned, I am 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 traditional ways of cooking involves 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 nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the same till I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty simple, all you need is some baking soda and observe 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. Turn stove off.
Wait until cool sufficient to taste then taste the water (take a sip). When you style 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’ll taste just the baking soda.
It is beneficial that no less than 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 answer, 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 erratically cooked (one of the reasons grains do not look fluffy and separate from one another).
I did some research and came across this all-natural pure clay rice cooker and determined to present it a try. First thing I noticed about them after following the alkaline baking soda test is that they don’t leach! Additionally, they do not get heated an excessive amount of and you may easily hold them largely with bare fingers 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 thoroughly, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the correct quantity of moisture because 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 best rice cooker.
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