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This Is The Secret To Cooking Healthy Rice

This Is The Secret To Cooking Healthy Rice

Rice is a wonderful staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite simple but not many are aware of it. If you're selecting not-overly processed, non-enriched, unbleached rice, you are already halfway there; however unless you know this secret, there is no way you're cooking healthy rice. Curious? Don't fret, I'm just about to reveal it!

As much as selecting healthy ingredients is necessary for healthy cooking, equally necessary 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 proper? I felt the same until I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty 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 five more minutes. Turn stove off.
Wait until cool sufficient to taste then taste the water (take a sip). Should you taste metals, that's what you are eating! If water has a rubber/paint taste it's the chemical compounds from enamel/glaze.
As a control, 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 helpful that at the least eighty% of the food 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 answer, 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 in consequence, would not distribute uniformly leaving rice either overcooked or erratically cooked (one of many 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 decided to present it a try. First thing I seen about them after following the alkaline baking soda test is that they do not 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 partitions is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping nutrients intact.

The rice cooks soft, scrumptious and fluffy with just the correct amount of moisture as the pot filters out excess water via semi-porous walls. No need for any artificial additives, fat or oils - the pot takes care of cooking that excellent rice for you. This is why I think it's the perfect rice cooker.

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