Rice is a staple food on the tables of Chinese families. People generally prefer new rice because it carries a pure, mellow fragrance.
In fact, to get fragrant rice, it's not necessary to use new rice. Cooking rice with tea water can yield a meal 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.
Preventing Cardiovascular Disease
Tea polyphenols are the main substance in tea, accounting for about 70%-80% of the water extract.
Scientific experiments have proven that tea polyphenols can enhance the elasticity of capillaries and prevent the rupture of capillary walls, which can cause bleeding.
Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis. Middle-aged and elderly people who often eat tea water rice can soften blood vessels, lower blood lipids, and prevent cardiovascular diseases.
Preventing Stroke
One cause of stroke is the production of lipid peroxides in the human body, which causes the walls of blood vessels to lose their elasticity. The tannic acid in tea water has the effect of inhibiting the production of lipid peroxides, thus effectively preventing stroke.
Anti-Cancer Effects
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 nitrosamines, which are carcinogenic. Cooking rice with tea water can effectively prevent the formation of nitrosamines, thereby achieving the goal of preventing and treating digestive tract tumors.
Preventing Dental Diseases
The fluoride contained in tea is an essential substance in dentin. If a small amount of fluoride can continuously infiltrate the tooth tissue, it can enhance the hardness and acid resistance of teeth, preventing cavities.
How to Cook
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).
Next, place the rice in a pot, wash it, then pour the tea water into the rice cooker, making sure it is about 3 centimeters higher than the surface of the rice. Cook until done and it is ready to eat.