How to Prepare Rice
Rice is basically tridoshic and balancing for all constitutions although in India white rice is considered to have a slight drying quality and can increase vata. White rice may be too light or drying for vata types unless they consume it with oil, ghee or sauce of some kind. Brown rice is more heated than white rice and requires longer cooking to neutralize it; hence it is better for vata types. The longer it is cooked the more it is neutral, thus less heating. In general, the consumption of brown rice is recommended during the colder months and white rice during the summer months. The round rice, or short grained, is slightly sweeter than the long-grain rice; long grain rice tends to be more fragrant.
Preparation of Rice
White rice (basmati, thai or other)
Pour washed and drained rice in a thick-bottomed saucepan and add the water. Cover. Bring to a boil over high heat and reduce heat to a minimum. Covered and cook with low heat for about 10 minutes or until total evaporation of water has occured.
Pour rice into a saucepan to preferably thick bottom. Bring to a boil over high heat and reduce heat to a minimum. Cover. Let Cook on very soft and covered for about 45 minutes or until total evaporation of the water.
Note: Brown basmati cooks faster, about 30 minutes.
Rice Machine or Rice cooker
1 cup white basmati rice
Wash the rice and mung beans together several times. Add the ghee to a saucepan and heat with medium heat. Sauté the cumin seeds in the ghee until they burst or pop. Add the remaining spices and ginger while stirring. Immediately, add the rice and mung beans while stirring constantly for 5 minutes. Add the water and salt after removing from the heat. Cover and bring to a boil for 10 minutes. Then reduce the heat and cook 30 minutes at a low heat until soft; adding water if needed. Kichari is not a dry preparation, it is humid and moist.
Kichari (faster variant)
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