Is cooking rice with cold water highly nutritious?

　　Cooking rice with boiling water is nutritious

　　Sometimes doing things with less effort may not result in good results. This is exactly the case with cold water cooking. After being soaked in cold water, rice will absorb a large amount of water and expand, causing most of the nutrients in the aleurone layer to dissolve in the water. As the water temperature rises and the water evaporates, some of the vitamin B1 dissolved in the water will escape and be destroyed when heated in alkaline water. In addition, purifiers and bleaching powder are added to the drinking water of some urban residents during the purification process. Although they are harmless to the human body and can kill bacteria in the water, they can also directly destroy and decompose vitamin B1, thus leading to the loss of nutrients in rice.

　　The best way to make rice is to boil the water before adding the rice. This way, the rice absorbs water while being heated, and the protein solidifies when heated, keeping the rice grains intact. Part of the starch gelatinized layer escapes and dissolves in the soup, making the porridge sticky. Moreover, during the process of boiling water, the partially condensed protein can protect vitamin B1 from dissolving in large amounts in water. As the water boils and changes to a simmer after adding rice, the steam decreases. This makes the preservation of vitamin B1 30% higher than that of rice cooked with cold water, and the cooked rice tastes better.

　　If you want to eat fragrant rice, you don't have to use new rice. You can get meals with good color, aroma and taste by cooking with tea. Tea, water and cooking can also remove greasiness, cleanse the mouth, digest food and prevent and treat disease benefits. Middle-aged and elderly people often eat tea, water and rice, which can soften blood vessels, lower blood lipids, and prevent and treat cardiovascular diseases. In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are substances widely present in food. They can easily generate carcinogenic nitrosamines at 37°C and appropriate acidity. Cooking with tea can effectively prevent the formation of nitrosamines, thereby achieving the purpose of preventing and treating digestive tract tumors.