Boiled rice is more nutritious

We are used to washing rice first, then adding cold water, then steaming This is a common thing In fact, the right way is to boil the water first and then steam the rice with boiling water Why is boiled rice more nutritious? One: boiling water can shorten cooking time and protect vitamins in rice Because starch granules are insoluble in cold water, only when the water temperature is above 60 ℃, can starch absorb water, expand, break and become paste Rice contains a lot of starch When cooking with boiled water, the temperature is about 100 ℃ (boiling point of water) Such a temperature can make rice ripen quickly, shorten the cooking time, and prevent the vitamin in rice from being damaged due to long-term high-temperature heating Second, boiling water can make chlorine volatilize and avoid damaging vitamin B1, which is the most important nutrient in rice The tap water we usually use is chlorinated If we directly use this kind of water to cook rice, the chlorine in the water will destroy the vitamin B1 in rice When cooking rice with boiling water, chlorine has evaporated with water vapor, which greatly reduces the loss of vitamin B1 and other B vitamins 3 tips for cooking: 1 It's better to wash rice twice or three times, and gently stir it with your hands without rubbing Rice contains vitamins and inorganic salts, which are easy to dissolve in water, so it is not suitable to wash rice too many times, and do not rub hard 2 After rice washing, steaming rice with boiling water can not only shorten the steaming time, but also retain the vitamins and nutrients in the rice to the maximum extent 3 When steaming rice, add a little vinegar, which can not only make the rice easy to store and prevent from rotting, but also make the steamed rice soft and more fragrant.