Rice for dinner?
Do you always cook the same kind of rice? Or do you stand in the grocery store wondering whether to try jasmine, basmati, brown, white, long grain, short grain or wild? Thinking about rice as a medicine may help. In Oriental cooking, rice is considered a staple because of its many healing properties.
Sweet in flavor, neutral in energy, rice strengthens the spleen-pancreas and calms the stomach. It increases qi and is hypoallergenic. As it grows in a more tropical climate, rice alleviates the irritability of the heat of summer. Short grain rice is better for the nervous person and is more warming in cooler seasons than long grain rice. For the overweight, rice should be eaten in moderation as it may cause mucus.
Sweet rice is rich in gluten and has more protein and fat than any other rice. It is widely used in Japan to make mochi, which is beneficial for anemia and in strengthening weak conditions in general. It is warming and mildly astringent and can be helpful in treating diabetes. However, it should be avoided by those with conditions of excess phlegm and mucus and signs of coldness.
In Ayurveda the rice revered above all others is basmati rice. It is considered to be sattvic (pure), balancing for all doshas (constitutions), nourishing for body tissues, and the easiest rice to digest. It is ideal for damp and other stagnant conditions. White basmati rice is said to be lighter than brown and is preferred in Indian cooking. In Chinese medicine however, whole grain basmati is considered more beneficial with its concentration of B vitamins and additional fiber.
Congee is a medicinal rice porridge which is traditionally eaten in China as a breakfast food. It is made from a handful of rice simmered in at least five times as much water over a low heat for a long period of time. A crock pot is ideal for cooking congee slowly. The congee should be like a thin rice soup, so the more water, the better. It is easily digested, tonifies blood and qi, cools and nourishes. It is ideal for those in a weak condition caused by a chronic illness, or in acute cases of diarrhea.
Although not a true rice, wild rice, which is native to North America, has more protein than any other rice. It is cooling, sweet and bitter, diuretic and benefits kidneys and urinary bladder. Wild rice is particularly suitable for cold climates as it concentrates warmth in the interior and lower body.
Rice can be cooked in two ways: steamed or boiled. If steaming, first soak rinsed rice in water for 15-30 minutes. Then add remaining water, bring to a boil, put on the lid, lower the heat and steam until cooked. Soaking first will help the rice to absorb the water and prevent it from sticking to other grains. Sauteing before adding water will also make the rice less likely to stick. If boiling, add plenty of water to cook, then drain when done. Do not add cold water to rice already cooking as it will make the rice harder to digest. Any salt to be added should be done after the rice has finished cooking to prevent interfering with the temperature and digestion of the rice.
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