A one-stop solution to some common rice cooking problems!
Rice, a staple consumed by half the world’s population is also considered a super-grain because of its many nutritional benefits. It’s full of carbs (fuel for the body), vitamins and minerals for its proper functioning and metabolic activity. It prevents obesity, controls blood pressure, is good for skin and the digestive system – some of the reasons it’s so popular among the masses. But these are some problems one might encounter during rice cooking:
Rice is dry and unevenly cooked
The cause for this issue is uneven heat from the pot. Using rice that is not ‘aged’ properly may also result in uneven cooking.
Rice turns out to be soggy after cooking
This issue is may be caused by the quantity of water, so it’s important to check and know the right quantity of water before you start rice cooking. Ideally, it should be 1:2 (2 parts of water in 1 part of rice), this is a typical ratio for aged rice (which is the best for your health). But this might vary based on the brand you buy so check the instructions on the bag.
Tip: What is aged rice and why is it the best?
“Aged” rice is considered to be more nutritious and easier to cook. This type of rice usually doubles in volume and is still a common practice with rice grown in the east. “New” rice as opposed to aged rice looks more ‘fresh’ (white hue) and turns out mushy and soggy. Most time new rice only cooks to equal ratios, i.e. 1 cups of water to 1 cups of rice and is also less nutritious. Commonly found American rice is “new” and may also lose its nutritious value because of the intense and unnatural processing methods used.
How to cook rice and grains in the best way?
There is one more important factor – the cooking pot. The pot plays an important role in cooking rice thoroughly and evenly without making it soggy. That’s where clay pot cooking comes to the rescue. Pots made from chemical-free, unglazed, primary clay or pure clay (a naturally healthy and non-toxic material) makes ideal rice and grains cooker.
It’s semi-porous walls let excess moisture out and cook the grains turning them soft and fluffy, and each grain separate from one another. No need to add any oil or artificial rice softeners. The heat from pure clay pot is far-infrared – cooks’ grains evenly without destroying nutrients (like in metal/ceramic pots).
Pure clay pots are great heat retainers that you can sometimes even turn the stove off halfway into cooking – the grains will finish cooking with heat retained in the walls.
By using the right pot, and choosing healthy aged rice, you can avoid common problems associated with cooking it. This method of cooking rice in a pure-clay pot is the most time-honored way to do it. “Give it a try and you will not regret,” says one of our customers. Choose your healthy rice cooker here.