It is very well known that cooking rice in a pressure cooker reduces cooking time by half.  What about the cooking result? Users told us that rice cooked in Instant Pot is softer, stickier and tasted better.  We want to find out what scientists say about this.  It turns out that there are quite a few scientific research projects on this subject.

After an intense research on the quality of the food that is cooked in the electric cooker, the research found that the starch gelatinization, a change of structure into a form that resembles gelatin, improves digestibility. Pressure cooking rice, grains, and beans produce positive nutritional gain, from the increased digestibility of the macronutrients (protein, fiber, and starch) and the increased bioavailability of the essential minerals.

On a further technical note, the Rice, if not stored properly, may carry fungal poisons called aflatoxins, a potent trigger of liver cancer. A survey found that 6% of uncooked rice collected from markets in Seoul contained aflatoxins. Conventional boiling and steaming rice at under 100°C (212°F) are not sufficient to kill all aflatoxins. A study had shown that pressure cooking at higher than 100°C (212°F) was capable of reducing aflatoxin concentrations to safe levels.

Despite all this, there is a flaw and if taken into account, it is a serious issue. As the body/ container of the cooker is actually an aluminum vessel, the food inside it turns into poison, says surveys. If this is taken seriously, it is better to prefer the traditional methods to cook rice, moreover, there’s no doubt in believing that the pot methods are absolutely healthy and good in all aspects.

After all, despite the taste, texture and other aspects, health is the top of everything and if we have to take proper measures in this, it is suggestable to proceed with the best rice cookers available in today’s market.

Related Article: Add Salt To Regular Products To Get Ultimate Results For Hair & Skin – Check Now