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The Healing Power of Natural Ingre

#2: White Rice

Respecting each ingredient in the food is how we s

gratitude to mother earth.

In this series, we handpicked six food ingredients that look simi

all of them have a long history of consumption in Chinese cultur

brown rice, millet, coix seed, and gordon euryale seed.

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White Rice

When people think of white rice, they think of carbs. White rice

nutrition, as well as being known to increase the risk of diabete

some kind of poison or monster. But many times, we forget to r 

fiber or vitamins A-Z. White rice is far easier to digest and assiactually nourish your body when eaten with a balanced diet.

Rice has been cultivated in China for more than 8,000 years. In

rice with almost every meal. The Bill and Melinda Gates Founda

funded a study conducted in 2008 which showed that East & So

48% of the world’s population with over 2.1 billion people. Resid

category with the lowest levels in Fasting Plasma Glucose (fast

Chinese medicine (TCM), a healthy diet is not only about calori

balance of Yin and Yang, warm and cold.

In fact, many TCM doctors recommend eating some warm rice

healthy diet to help with stomach upset, constipation, and to reli

digest, congee is often given to kids, elders, and patients with a

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digest, congee is often given to kids, elders, and patients with a

appetite. Only diabetes patients should limit their intake.

Rice congee with Shan Yao (Common Yam

7/23/2019 Rice Congee With Shan Yao (Common Yam Rhizome) Recipe

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Shan Yao is a gentle tonic for tiredness, weight loss, appetite lo

and wheezing. It is also a source of natural hormones in menopsymptoms like vaginal discharges. Having a cup of this congee

lymphocyte production, enhance immune function, slow aging, t

and help the digestive system. No cosmetics or skin care prod

congee.

Ingredients1/2 cup white rice

1/4 cup sweet rice

5-6 inches Shan Yao, peeled, finely chopped

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Mix and rinse the rice. Use your hand to give the water a few sonce or twice. Then add finely chopped Shan Yao. I use my ric

about 7 cups of hot boiling water and pour into the container. Th

“slow cook” for 1 hour before it’s ready to eat! If you don’t have

Porridge/Congee (Stove-top Method).Serve it warm. Enjoy!