Rice is an excellent staple product, with well-balanced nutrition and nutrition in the body. Cooking healthy rice is very easy, but many do not recognize it. If you are choosing an unrecessed, unconcentrated, unbleached rice, you are already half of it. Unless you know this secret, you have no way to cook healthy rice. Curiosity? Do not worry, I am going to reveal it!
It is equally important that picking healthy ingredients is important for healthy cuisine. The problem with cooking rice is to use a metal / ceramic pot in traditional cooking methods. Unfortunately, this makes the rice unhealthy in several ways.
First of all, these metals and ceramics react with rice nutrients at the cooking temperature (heat is a catalyst) to leach out metal ions and make it toxic. Is it incredible sound? I felt the same way until I tested the house with my favorite rice cooker (stainless steel pot). The test is pretty simple. All you need is baking soda. Please follow the procedure below:
- 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.
It is recommended that at least 80% of the foods we eat are alkaline, that the baking soda is also alkaline, and that it resembles tasty food. If the pot is leaching metal into an alkaline baking soda solution, it will definitely leach during cooking the food. This is the operating principle for this test.
Secondly, harsh heat from metal / ceramics dissolves the nutrients of nutrients and depletes your nutrients. This heat is also uneven, and as a result, it will not be uniformly dispersed to leave rice or cook unevenly (grains are fluffy and not separated from each other).
I did some research and decided to try and try this all natural pure clay rice cooker. The first thing I noticed after the alkaline baking soda test is that it will not leach! Also they are not heated too much and you can easily hold them with bare hands or with a kitchen cloth. The heat radiated from the wall is far infrared. This heat penetrates deep into each grain, cook evenly and thoroughly, and maintains nutrients intact.
Since the pot filters extra water through the semi-porous wall, the rice is soft, delicious and fluffy. There is no need for artificial additives, fat or oil - pot cook that perfect rice for you. This is the reason I think it is the ideal rice cooker.
