Jeera Rice

Most varieties of rice are considered heavy, sweet, Sattvic, and cooling. According to Ayurveda, Rakta Shali, a type of red rice, is considered the best and most digestible. Basmati rice is also good, and it’s recommended to choose white over brown to avoid the high levels of Arsenic found in the husk of brown rice. This toxic substance can negatively affect the liver, kidneys, and digestive system. Although high in calories, rice is relatively easy to digest and suitable for people recovering from an illness.

Jeera rice or cumin rice is a popular dish in India. The aromatic spices add flavor while supporting the digestive system. You can prepare other grains, such as quinoa, millet, buckwheat, barley, or different types of rice, following the same method.

Serves 4-5

Ingredients:
1 cup white Basmati rice
2 cups of boiling water
1 Tej Patta or bay leaf
3 cardamom pods
2 cinnamon sticks
2 cloves
1 tsp salt
2 tsp cumin seeds
2 tbsp ghee

Preparation Method:
– Wash the Basmati rice under running water to remove the starch.
– In a pot, heat up 1 tbsp of ghee. Add the spices and Tej Patta (or bay leaf), and toast them.
– Add the washed rice, water, and salt, and bring it to a boil.
– Cover the pot, lower the heat and leave it to cook for 15-20 minutes.
– When the grains are ready, add 1 tbsp ghee and ‘fluff it’ gently using a fork.
– Serve warm