What advantage _s cook the skill with the hot boiled rice

What advantage _s cook the skill with the hot boiled rice
Steamed rice cook wash after the rice setting the cold water free boil and then, this has already been a customary thing, but in fact, correct method should to boil ink first, cook with boiled water. Then, what is the advantage of doing it in this way?
The boiled water can be shortened and cooked time while cooking, protect vitamin in the rice. Because the starch particle is not soluble in the cold water, there are only water temperatures at over 60 , the starch will absorb the moisture to swell, break, turn into pastel.
The rice contains a large amount of starch, while cooking with the boiled water, the temperature is about 100 (the boiling point of water) ,Such a temperature can make the rice very ripe fast, shorten the time of cooking, prevent vitamin in the rice from being destroyed because the high temperature for a long time is heated.
The food of healthy rice is recommended on the first:
Breakfast: 4 salmon fish's laver meal Vol.s of the cucumber, a cup of milk, 2 mandarin oranges
Lunch: The black rice rice of oat, fries the soya bean bud for the Auricularia, steamed fish, the tomato egg drop soup of laver
Dinner: It is (diet) to make eight treasures porridge of miscellaneous beans by oneself ,Sesame paste mix spinach, mushroom fry bean curd, green pepper fry carrot silk
Boil, can enable chlorine among them volatilize water, avoid destroying vitamin B1. Vitamin B1 is the most important nutrient component in the rice, its main function is to regulate the supersession of internal carbohydrate, if lack it, the nervous system will be influenced, easy to produce tired, lose the appetite, the intersection of four limbs and weak, the intersection of muscle and ache, vitamin B1 deficiency, edema, the intersection of rhythm of the heart and disorder, getting obstinate insomnia symptom. And the running water which we used at ordinary times passes the chlorination disinfectingly, if cook with this kind of water directly, chlorine in water will destroy vitamin B1 in the rice in a large amount. Cook with the boiled water, chlorine has already volatilized with the vapor more, reduced the losses of vitamin B1 and other B clan vitamin greatly.
China has been sure of the principle as raising of the five cereals since ancient times, modern nutrition science verifies too, only eat the abundant complicated carbohydrate, could maintain the long-term health. To Chinese, rice, it is one of the main sources of the complicated carbohydrate. It want, offer nutrition for human body, want, make contributions to the fact that the human body promotes health to prevent disease hellip; hellip;
A lot of domestic and foreign investigations find, it is the inverse ratio to eat the total amount of the grain and suffer from the risk of the chronic disease; But the investigation finds, the quantity of eating rice and risk of diabetes have positive correlation in Hong Kong. Some investigations of U.S.A. have a similar discovery too. It is obvious, if can't eat the rice wisely, may know for oneself to cause the trouble.

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