Steaming rice with boiling water is healthier

Steaming rice with boiling water is healthier

Steamed rice is cooked with cold water and then boiled. It is commonplace, but in fact, the correct way is to boil the water first and use boiling water to cook the rice.

So what are the benefits?

  Boiled rice can shorten the cooking time and protect the vitamins in the rice.

Because the starch granules do not compress cold water, only when the water temperature is above 60 ° C, the starch absorbs water and swells, ruptures, and becomes a paste.

  Rice contains a large amount of starch. When cooking rice with boiling water, the temperature is about 100 ° C (the boiling point of water). Such a temperature can make the rice ripen quickly, change the cooking time, and prevent the vitamins in the rice from being damaged by high temperature heating.
  Boil the water to activate the chlorine gas in it to avoid damaging vitamin B1.

Vitamin B1 is the most important nutrient component in rice. Its main function is to regulate the metabolism of sugars in the body. If it is lacking, the nervous system will be affected, and fatigue, loss of appetite, weakness in the limbs, muscle aches, beriberi, edema,Symptoms such as heart rhythm disorders, intractable insomnia.

  And the tap water we usually use is sterilized by chlorine. If we use this water to cook rice directly, the chlorine in the water will destroy the vitamin B1 in the rice.

When cooking rice with boiled water, chlorine has mostly evaporated with water vapor, which greatly reduces the loss of vitamin B1 and other B vitamins.

  The principle of grain support in China has been recognized since ancient times. Modern nutrition science also confirms that long-term health can only be maintained if you eat enough complexities.

For Chinese, rice is one of the main sources of complexity.

It must not only provide nutrition for the human body, but also contribute to the body’s health and prevent disease . Many and many surveys have found that the volume of food and the risk of chronic diseases are inversely proportional;The amount is positively related to the risk of diabetes.

Similar findings were found in some US investigations.

Obviously, if you can’t eat rice wisely, you may cause yourself trouble.

  Matters needing attention when washing rice Rice contains vitamins and inorganic salts. Two things are particularly easy to inject water.

If it ‘s been as long as you ‘ve been scouring rice – it ‘s been five minutes, and you ‘ve rubbed and washed the rice so hard, the nutrition on the surface of the rice is lost!

The nutrition of rice is mainly at the surface.

Keep it simple. If you want to keep the nutrition of the rice, remember when you are washing the rice: don’t wash the rice with running water and hot water, don’t rub and stir the rice vigorously, don’t soak the rice with water, and use less water when you wash.

  Then it’s time to cook the rice.

Do n’t worry, there is a dissertation for cooking: you must boil the rice immediately after cooking, the rice is soaked for a long time, a nutrient component called riboflavin in the rice will be lost a lot, and protein and trace amounts will followloss.
So hurry up and cook now.