Rice plays a crucial role in our daily lives. It not only provides carbohydrates for energy but also contains various vitamins (B1, B3, B6) and fiber. In addition, the outer layer of the rice grain contains minerals such as magnesium, iron, zinc, etc.
Many people think that cooking rice is simple, just wash the rice, pour water, add the right amount of water, and cook. However, how to wash the rice, whether to cook it with boiling or cold water… is not something that every woman does correctly.
Although rice is relatively clean, washing the rice before cooking is very important. It helps to remove dirt and impurities from the rice. However, this should also be done with technique.
Many people wash the rice too rigorously before cooking, even soaking the rice multiple times until the rice is completely white. At that point, the nutrients on the outer layer of the rice will be lost, and the rice will only contain the starchy core. On the other hand, consuming too much starch can lead to obesity, diabetes, high blood pressure, etc. If the rice is rubbed too vigorously during washing, it will lose a lot of nutrients such as carbohydrates, protein, lipids, minerals, vitamins B1, B2, B6…
Therefore, instead of washing the rice multiple times, we should only wash it once, gently rubbing to remove dirt and impurities inside the rice grains.
In addition, when cooking rice, it is recommended to use boiling water because cooking rice with cold water will cause the rice grains to expand. As a result, the nutrients will dissolve in the water and evaporate.
According to Dr. Doãn Thị Tường Vi (Deputy Director – Clinical Nutrition Institute), boiling water helps the rice to cook faster, evenly, and become softer and more fragrant. Moreover, cooking rice with boiling water, covering the pot to retain heat and avoiding contact with air, will help to preserve more than 30% of vitamin B1 compared to cooking with cold water.
Source: Phụ Nữ Việt Nam
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