Maharishi Ayurveda Newsletter Archive

Have a Rice Day!

Move over, pasta! Here's an ancient secret that meets today's ayurvedic dietary needs and tastes delicious too.

First, some impressive rice facts.

• More than half the world's population virtually lives on rice.
  
• In Japan, the words for "rice" and "meal" are the same. An average Japanese eats 200 pounds of rice a year. Interestingly, Japan has one of the highest longevity rates in the world.
  
• The rice crop takes up a whopping 150 million hectares of land worldwide.
  

America, however, is not very partial to rice-even though at least 6 American states grow several varieties of it.

If you are among those who have thus far been less than fond of rice, here are some reasons why you might like to look at the grain again:

• Rice is every bit as versatile as pasta.
  
• Ounce for ounce, rice contains fewer calories than pasta.
  
• It is an excellent complex-carbohydrate food.
  
• Rice is gluten-free and non-allergenic.
  
• It is low in fat and sodium, and free of cholesterol.
  
• Last, but not the least-rice is delicious!
  

Ayurveda and Rice
In India, rice has for centuries symbolized fertility, wealth and good health. Ancient priests used it as an ingredient in worship, and to this day, rice is thrown at newlyweds to bless them with healthy offspring and prosperity.

While research in the West gives high scores to brown rice for its bran and fiber content, Ayurveda recommends the long-grained, fragrant basmati rice. That's because basmati rice is easy on the digestive system. Also, it is saatvic or pure, and balances the physiology. According to The Council of Maharishi Ayurveda Physicians, Basmati rice builds body tissue and is very high on praana or vital life energy.explains .

The Council goes on to enumerate more benefits of rice:

• Rice contributes the sweet taste to your daily diet-and ayurveda recommends getting six basic tastes on your plate at every meal: sweet, sour, salty, bitter, pungent and astringent.
  
• Rice balances Vata and Pitta doshas. Kapha types, however, should avoid eating rice too often, and they should dry-roast it before cooking to reduce the heaviness.
  
• Rice can be cooked in an amazing variety of ways. Combined with beans, nuts, vegetables, fruits, and milk-or simply boiled with a dash of Ghee--it is wholesome and nutritious.
  

Rice and Ghee
Few pleasures on earth rival the taste of freshly cooked rice lightly flavored with Ghee. Maharishi Ayurveda makes premium-quality Ghee in a variety of flavors: among these, the garlic, fennel and basil flavored Ghee works very well with rice. Here's how to cook your rice with ghee:

Ingredients:

• 1/2 cup rice
  
• 1 cup water
  
• 1/2 tsp. Ghee

Directions:
Rinse rice with water. Boil water. Add rice and Ghee, stir once, turn heat down to low and cover. Simmer for 10 to 15 minutes, until rice is fluffy and water is almost evaporated. Remove from heat and let it sit for 5 to 10 minutes. Put rice into serving dish. Lightly fluff with fork.