We usually cook rice with plain water, but cooking with tea water offers even more benefits. Let's take a look at the benefits and how to make rice with tea water.
I. Benefits of Cooking Rice with Tea Water
1. Preventing and treating cardiovascular diseases
To get fragrant and delicious rice, cooking with tea water can give you a meal that is excellent in color, aroma, and taste. Cooking rice with tea water also has the benefits of cutting grease, freshening the breath, aiding digestion, and preventing diseases. For middle-aged and elderly people, regularly eating rice cooked with tea water can soften blood vessels, lower blood lipids, and prevent cardiovascular diseases.
2. Preventing and treating digestive tract tumors
Tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely present in food. Under conditions of 37°C and 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 and treating digestive tract tumors.
3. Preventing stroke
The tannic acid in tea water can effectively prevent stroke.
4. Preventing and treating dental caries
In addition, the fluoride in tea is an essential substance in dentin. If a small amount of fluoride continuously infiltrates the tooth tissue, it can enhance the toughness and acid resistance of teeth, preventing dental caries.
II. How to Cook Rice with Tea Water
The method for cooking rice with tea water is very simple. First, steep 1 to 3 grams of tea in 500 to 1000 grams of boiling water for 4 to 9 minutes. Take a clean piece of gauze, filter the tea water to remove the dregs, and set it aside (overnight tea water should not be used). Place the rice in a pot, wash it, then pour the tea water into the rice cooker, making sure it is about 3 cm above the surface of the rice. Cook until done and it's ready to eat.
The best way to cook rice is to bring the water to a boil before adding the rice. This way, the rice absorbs water while being heated. The proteins coagulate upon heating, keeping the grains intact and not broken. As some of the starch gelatinization layer escapes and dissolves into the water, the congee becomes sticky. Moreover, during the boiling process, some of the coagulated proteins can protect vitamin B1, preventing it from dissolving into the water in large quantities. When the water comes back to a boil after adding the rice, reduce the heat to a simmer. The steam decreases, and this method preserves 30% more vitamin B1 compared to cooking rice with cold water. The rice also has a better texture.
Tips: Adding a few drops of salad dressing to the cooking water can make each grain of rice crystal clear. A few drops of lemon juice can make the rice grains softer. To cook fluffy rice, you can sprinkle a little salt in the pot. Adding a little vinegar while cooking can prevent the rice from going bad. When reheating leftover rice, adding a small amount of salt to the water in the steamer can remove the odor from the leftovers.