Eating
Right, the Ayurvedic Way:
Rice-A
Sweet, Saatvic Delight
Rice
is not only a staple food around the world but is a cultural
symbol for fertility, health and wealth in many countries.
In our own country it is customary to throw rice at a newly
wed couple, symbolizing wishes for fertility and prosperity.
In India it is believed that Lord Vishnu caused the Earth
to give birth to rice and that the god Indra taught the people
how to raise it. Rice is used for worship, and colored powdered
rice is used to create beautiful works of art in the form
of mandalas in the Far East. In these countries, rice is treated
with reverence and associated with elaborate planting rituals.
There are several
dozen varieties of rice. Some of the common varieties of rice
include jasmine, Texmati, Calmati, Japanese, arboria, brown
rice, wild rice and Basmati rice. White rice is considered
easier to digest in Ayurveda. According to Ayurveda, Basmati
rice is the king of all rices. Basmati rice is saatvic or
pure, it balances all three doshas, it is nourishing for the
body tissues and it is easy to digest. Aged Basmati rice has
an aroma and flavor arguably the best in the world. Ayurveda
recommends avoiding rice that is par boiled, instant or pre-cooked
because is has less nutrition and less prana or life energy
in it.
Rice contributes
the sweet taste according to Ayurveda. It is a light, soft,
smooth and nourishing food. It is cooling in nature. Rice
is generally good for balancing Vata and Pitta. It may create
excess mucus, so rice in excess is not considered ideal for
Kapha. To balance Vata, eat rice that is cooked well, in plenty
of water, and add a dash of Ghee to the cooked rice. Desserts
made with rice and milk are particularly cooling and balancing
for Pitta. Individuals trying to balance Kapha should eat
less rice, and dry roast the rice before cooking it in water.
Two Ways
to Cook Basmati Rice
The best way to prepare Basmati rice is to first rinse
it in water. Place the desired amount in a large bowl, cover
with water and strain out the water at least three times,
checking for small stones. After the rice is thoroughly rinsed,
place it in the cooking pot and allow it soak in water for
about 15-30 minutes. This allows each grain to absorb water
and therefore stick less to other grains while cooking. Sautéing
also helps to prevent sticking. If you do not soak the rice
first, cook one part rice to two parts water.. Soaked rice
can use less water such as one cup of rice and one and three
quarter cups water. Bring the rice and water to a boil, cover
with a secure lid and reduce to a simmer. Don't lift the lid
or stir the rice as it is cooking. The reason is that as the
rice is expanding it forms various steam tunnels. If these
are interrupted then the rice will not cook evenly, resulting
in the bottom soggy or burned and the top not done. Allow
to cook for 15 - 20 minutes. The rice should not be mushy
and stuck together. Each grain should come out firm, separate
and tasty. To tell if the rice is cooked enough, remove a
grain of rice and squeeze it between the thumb and forefinger..
It should completely mash. There should be no hard parts.
Do not add cold water to rice that is already cooking. This
destroys the agni of the rice and you will not be able to
digest it properly. Salt should not be added until the rice
is finished cooking. Most recipes with rice suggest that you
add salt at the beginning, but Ayurveda says that the salt
actually affects the temperature of the cooking process and
the agni of the rice. Salt can be mixed in after the rice
is finished being cooked.
Another way
to cook the rice instead of steaming it is to boil it. Place
rinsed rice in more water than can be absorbed (you don't
need to use a measuring cup). Add one handful of rice per
person into a large pot of boiling water. Boil 10 minutes
or until the rice is finished cooking. It is not necessary
to cover the pot. Drain the rice with a colander and then
put into a serving bowl. Dot with Ghee and salt.
Ways to
Use Rice
An endless variety of rice recipes is available. Rice
can be cooked with spices, nuts, fresh cheese, vegetables
and beans. Short grain rice can be cooked with milk for desserts.
Ayurveda recommends eating rice several times per week but
it is best to not eat it everyday because it can be a little
heavy. It is best to alternate rice through the week with
other grains such as quinoa, millet, barley, couscous, and
amaranth.
Vegetable
Rice
1 cup Basmati
rice
1/4 cup shelled green peas
1/2 cup green beans, strung and diced
1/2 cup diced carrots
1 teaspoon chopped cilantro leaves
1/2 teaspoon grated ginger
1 bay leaf
1 cardamom pod
1 teaspoon Maharishi Ayurveda Pitta
Churna
2 cups water
1 teaspoon lime juice
1 tbs. Maharishi Ayurveda Ghee
Salt to taste
Soak rice for
15 minutes. Heat the Ghee
and fry the ginger. Add the Pitta
Churna and fry for about 1/2 minute on low heat. Add the
raw rice and sauté for several minutes until it well
coated with the Ghee
and spices. Now add the vegetables and fry for several more
minutes. Add the water, bay leaf, and cardamom. Stir again
and then bring water to a boil. Cover the pot and cook on
low heat until the rice has absorbed the water. Add salt to
taste. Place rice in a serving bowl and sprinkle lime juice
over it. Garnish with cilantro leaves.
Sweet
Rice
3/4 cup Basmati rice
1/2 cup split mung beans with skins
3/4 cup Brown Sugar or crushed Jaggery
A large pinch nutmeg
1/2 teaspoon ground cardamom
1/3 cup chopped cashews
1/3 cup sweet raisins
2 tbls. Maharishi Ayurveda Ghee
A few strands of saffron soaked in a tbls. milk
Wash and drain rice and mung beans and cook in 2-3 cups water
until tender and soft. Add the Brown sugar or crushed jaggery
and the saffron milk and mix well. Stir constantly to prevent
the rice mixture from sticking to the pot and reduce heat
to low after the sugar/jaggery is blended, Heat the Ghee
and fry the nuts and raisins until golden. Add the cardamom
and nutmeg to the Ghee, turn off the heat and mix into the
rice mixture. Serve warm.
Note -
Jaggery and Basmati Rice are available at most Indian grocery
stores.
