RICE DISHES
Rice is the staple food in many part of India. Rice is the most common and staple food as a grain in India. Ayurvedic cooking seldom uses brown rice as it is more difficult to digest, too heating for Pitta and too heavy for Kapha. Rice is good for Vata and Pitta and okay for Kapha if eaten moderate.
PLAIN RICE
Ingredients
- 1 tbsp ghee
- 2 cups basmati rice
- 1-pinch cumin seeds
- ½ tsp salt
- 4 cups hot water
Method –
Wash the rice twice and drain. To wash rice properly, put the measured rice in a sauce pan and fill to the top with water. Stir and gently pour off the water until the rice starts to escape. Fill again with water until the rice and water through a colander to drain completely. Rinse the last grains of rice out of the pan into the colander. Dry the sauce pan on medium-low heat. Sauté the cumin seeds in the ghee for a moment, then stir in the rice. Mix very well. Add the salt and hot water. Bring to a boil and boil for 2-3 minutes. Now turn down the heat to very low and cover. For stickier rice, leave the lid slightly ajar. For drier rice, leave the lid tight. Cook until the rice is tender, about 20 minutes.
Medicinal value –
Plain rice is sweet and cooling with sweet vipaka (end product after digestion). It is hygrophilous (retains water) so may increase Kapha if taken in large quantity. In moderation, it balances all the doshas.
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