The Modern Ayurvedic Cookbook by Amrita Sondhi

Author:Amrita Sondhi
Language: eng
Format: mobi, pdf
Tags: CKB039000
Publisher: Arsenal Pulp Press
Published: 2010-08-28T20:00:00+00:00

Rice

Almost every Indian meal includes rice. White basmati rice, known for its fragrance and delicious flavor, is the most common variety in Ayurvedic diets as it is easy and calming on the digestive system and benefits all doshas. (If reducing Kapha, eat in moderation.) When cooked al dente, basmati rice is also low on the Glycemic Index. Brown rice is high in fiber, B and E vitamins, and iron, and has some protein; however, it can aggravate Pitta and Kapha due to its heavier, moist qualities. If you feel you need to increase your fiber intake, use brown rice, but take note of how it affects your body and digestion.

Rice doesn’t contain gluten, a protein in many grains that can be difficult for some to digest. This makes rice dishes suitable for those with gluten intolerance.

Tips for Cooking Rice:

• Wash rice by rinsing in water and draining 3 times; any more than this and you’ll lose nutrients.

• An easy way to measure water for your rice is to make sure it covers the rice by 1 in (2½ cm).

• Use a pot with a tightly fitting lid as this allows the rice to cook in its own steam; and try not to peek, as this will slow the cooking process!

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