Cooking rice and grains is a bit more complicated than cooking other foods. If the heat is too little, it may be cooked or unevenly heated, but heating too much will soften the natural flavor. Likewise, adding too much water may result in water, but if you reduce the moisture it will dry out and you will not get soft and fluffy as you want. Things - cookware plays a major role in cooking proper amounts of water and heat equally and thoroughly distributed.
Most conventional cookware made from metal or ceramic do not serve this purpose. First of all, the heat from this cookware is too strict and will never be distributed. It usually adds more to the bottom than the top that leaves the grain unevenly cooked. Secondly, there is no efficient way to filter the extra water, so an adequate amount of water will remain, allowing everyone to moisten the cereal and let it fluffy as you like.
Another serious problem of conventional cookware is that most metals and ceramics leach toxins in food during cooking. I made alkaline baking soda test with some cookware to confirm this fact. Alkalinity of food reacts to metal ions leaching this cookware. Thus, when an alkaline baking soda solution is heated with such a cookware they do the same for it. The test is fairly simple:
- Boil 2 to 3 cups of water in any pot, boil 2 pounds of baking soda when boiling begins, boil for an additional 5 minutes. Turn off the stove.
- Please wait until the taste becomes cold enough to taste the water (please drink a bite). If you taste the metal it is what you eat! If there is a rubber / paint taste in the water, it is a chemical of enamel / glaze.
As a control, if you drink 2 tsp of baking soda in 1 gram of water, only baking soda can be tasted.
I did the same test with pure clay appliances, and surprisingly did not leach out. I did some research and I learned why it happened. Pure clay is a naturally inert substance and will not leach as it is unless chemicals are used in the manufacturing process or glazing.
Unlike metal / ceramics, pure clay cookware radiates far infrared rays. It is friendly to food, penetrates deep into each grain and is cooked uniformly and completely. They are good warmers so you can turn off the stove before the water has completely boiled - the grain keeps cooking with the heat retained in the pot.
The pure clay pot is semi-porous, leaving sufficient moisture in the cooked grain to evaporate the excess moisture and make it soft and fluffy. I cooked rice in them, they noticed what they tasted, each crop was separated from each other without adding fat, oil or additives - the pot cared for everything. I am convinced that a pure clay pot is ideal for cooking rice and grain.
