Rice is the staple food on the dining tables of Chinese families. People generally prefer new rice because of its pure and mellow aroma. In fact, to get fragrant rice, you don't necessarily have to use new rice; you can cook it with tea water to achieve rice that is excellent in color, aroma, and taste. Most remarkably, cooking rice with tea water also has the benefits of reducing greasiness, freshening the breath, aiding digestion, and preventing diseases. According to nutrition research, regularly eating rice cooked with tea water can help prevent four diseases.
Prevention of Cardiovascular Diseases
Tea polyphenols are the main component of tea, accounting for about 70% to 80% of the water extract. Scientific experiments have proven that tea polyphenols can enhance the elasticity of capillaries and prevent rupture and bleeding of the capillary walls. Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis. Middle-aged and elderly people who often eat tea-cooked rice can soften blood vessels, lower blood lipids, and prevent cardiovascular diseases.
Prevention of Stroke
One of the causes of stroke is the formation of lipid peroxide in the human body, which makes the blood vessels lose their elasticity. The tannic acid in tea water has the effect of inhibiting the formation of lipid peroxide, thus it can effectively prevent stroke.
Anti-Cancer Effect
Tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely present in food. At a temperature of 37°C and with appropriate acidity, they can easily form carcinogenic nitrosamines. Cooking rice with tea water can effectively prevent the formation of nitrosamines, thereby achieving the goal of preventing digestive tract tumors.
Prevention of Dental Diseases
The fluoride contained in tea is an essential substance in tooth dentin. If a small amount of fluoride continuously penetrates the tooth tissue, it can enhance the hardness and acid resistance of teeth, preventing cavities.
The method for cooking rice with tea water is very simple. First, steep 1-3 grams of tea in 500-1000 grams of boiling water for 4-9 minutes. Take a small piece of clean gauze, filter the tea water to remove the dregs, and set it aside (overnight tea water should not be used). Then, put the rice in a pot, wash it, and pour the tea water into the rice cooker, making it about 3 cm higher than the rice level. Cook until done and it is ready to eat.