In Āyurveda
Rice is the grain the classical dietetics keep returning to, praised as sweet, cooling and strengthening. Aged basmati, stored a year like the texts advise, is lighter still; the smell of it cooking is one of satvik living’s small pleasures.
Dravya profile · Śāli-taṇḍula
- Part used
- Dehusked grain
- Tastes
- sweet
- Properties
- cooling, light, mild, grounding
- Doshas
- vāta + · pitta + · kapha ·
Traditional indications: The everyday staple that balances all constitutions; Strengthening yet light (balya and laghu at once), suited to the weak and the well; Cooked extra-soft as peya (rice gruel), the classical food of fever and recovery; Its cooling sweetness makes it the classic pitta-season grain.
Use with caution: Diabetes or insulin resistance, portion mindfully (white rice is quick to absorb); Kapha excess, eat fluffy-cooked with warming spices rather than sticky-soft.
Preparation: Rinse and soak 30 minutes where possible. Cook with less water for separate, kapha-friendly grains; with more water and longer for the soft, vāta-friendly form. With ghee, cumin and rock salt it becomes the classical restorative.
Used in 11 recipes
References
- Aṣṭāṅga Hṛdaya , Vāgbhaṭa (Sūtrasthāna 6, śāli (rice) among the best grains)
- Ayurvedic Cooking for Self-Healing , Vasant Lad & Usha Lad