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. 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’m just about to disclose it!
As a lot as selecting healthy ingredients is vital 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.
Initially, these metals and ceramics leach metal ions that react with vitamins in rice on 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-metal pan). The test is fairly simple, 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. Flip stove off.
Wait till cool sufficient to taste then style the water (take a sip). In the event you taste metals, that is 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’ll taste just the baking soda.
It is really helpful that at least eighty% of the meals 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 harsh heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat is also uneven and because of this, would not distribute uniformly leaving rice either overcooked or erratically cooked (one of the reasons grains don’t look fluffy and separate from one another).
I did some research and got here across this all-natural pure clay rice cooker and determined to give it a try. First thing I observed about them after following the alkaline baking soda test is that they don’t leach! Also, they do not get heated too much and you’ll easily hold them largely with naked arms or through the use of 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 vitamins intact.
The rice cooks soft, delicious and fluffy with just the right amount of moisture as the pot filters out excess water via semi-porous walls. No want for any artificial additives, fats or oils — the pot takes care of cooking that excellent rice for zanzibar01 you. This is why I think it’s the perfect rice cooker.