Here is the Secret to Cooking Healthy Rice

Rice is an excellent staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite simple however 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 might be cooking healthy rice. Curious? Don’t be concerned, I am just about to reveal it!

As much as selecting healthy ingredients is important for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is – the standard ways of cooking entails utilizing a metal/ceramic pot. This, sadly, makes your rice unhealthy in more than one way.

Initially, these metals and ceramics leach metal ions that react with nutrients 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 fairly simple, all you want is a few 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 5 more minutes. Turn stove off.
Wait until cool sufficient to style then taste the water (take a sip). In the event you taste metals, that is what you’re consuming! If water has a rubber/paint style it’s the chemical substances 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 beneficial that a minimum of eighty% of the meals we eat be alkaline, the baking soda can also be alkaline and so, carefully 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 precept for this test.

Secondly, the harsh heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can also be uneven and consequently, would not distribute uniformly leaving rice either overcooked or inconsistently cooked (one of the reasons grains don’t look fluffy and separate from each other).

I did some research and came throughout this all-natural pure clay rice cooker and decided to present 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 simply 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 thoroughly, keeping nutrients intact.

The rice cooks soft, delicious and fluffy with just the correct amount of moisture as the pot filters out extra water by way of 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.

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