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Dietary therapeutics of rice and Ayurveda: A bird’s eye view

Article in Journal of Drug Research in Ayurvedic Sciences · October 2024

DOI: 10.4103/jdras.jdras_263_24

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Dietary therapeutics of rice and
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Swagata Dilip Tavhare1,*, Shreerang Chhaphekar2,*, Prajakta Dhairyashil Sawant1

Abstract
nYQp/IlQrHD3i3D0OdRyi7TvSFl4Cf3VC1y0abggQZXdtwnfKZBYtws= on 11/11/2024

Website:
[Link] Rice is a major staple food and an ideal form of nutrition for all age groups from infants to old ages,
DOI: in healthy as well as disease conditions, and during pregnancy and lactation phase of mother. Being
10.4103/jdras.jdras_263_24 rich in glycemic index (GI) and starch, the recent wave of dietetics is keeping caution on using rice,
especially for people suffering from obesity, cancer, and diabetes. Ayurveda has described various
recipes for rice along with its dietetics and therapeutic aspects. The paper presents classical review
on various rice based preparations compiled from texts of Ayurveda and its nutritional importance
derived on the basis of individual components from nutritional facts [Link] classical review
states that rice and its recipes have been mentioned as a therapeutic diet for the management of
various disease conditions like fever, diarrhea, vomiting, insomnia, diabetes, obesity, and postpartum
diseases. A total of 33 recipes, their preparation methods, processing, pharmacological actions, impact
on digestion (13 recipes Guru and 8 recipes Laghu), therapeutic indications along with nutritional
significance, and recent research studies have been discussed in this study. It is observed that, rice
recipes are described in various combinations namely water, pulses, meat, vegetables, fruits, dry
fruits, milk, sugar, ghee, curd, and millets. The preparation and processing methods impact starch
content and GI. Various preparations of rice are indicated in disease conditions like piles, diarrhea,
vomiting, hiccups, asthma, skin diseases, cold, diabetes, tuberculosis, bleeding disorder, edema,
ascites, gouty arthritis, erysipelas, anemia, fever, and insomnia. It is also indicated for post-partum
diseases and for improving lactation.
Keywords:
Department of
1
Ayurveda, diet, nutrition, rice, traditional recipes, well-being
Dravyaguna, Dr. D. Y. Patil
College of Ayurved and
Research Centre, D.Y.
Patil Vidyapeeth (Deemed Introduction II diabetes, cardiovascular disease, and
to be University), Pune, some types of cancers.[1] Ayurveda provides

M
2
Department of a deep and logical insight toward the use of
Kayachikitsa, Ashvin
alnutrition and chronic diseases in
Rural Ayurved developing countries are widely rice as a nutritional food through various
College, Ahmednagar, recognized as major barriers for achieving the recipes, which may help in providing a
Maharashtra, India sustainable development goals (SDGs) put good alternative to synthetic nutritional
*
First two authors equally forward by the World Health Organization. supplements.
contributed. For compliance with SDG 2, that is zero
hunger, and SDG 3, that is good health and Rice is an annual grain; termed Oryza sativa
Address for L. in latin belongs to the family “Poaceae.”
well-being, a nutritious diet becomes an
correspondence: Dr.
integral part. In many developing countries, It is a major source of staple food and more
Swagata Dilip Tavhare,
Third Floor, Department rice is the main source of nutrition. In than two-thirds of the world’s population
of Dravyaguna, Dr. those countries, the most common forms depends on it for nutrition. It possess
D. Y. Patil College of nutritional as well as therapeutic values.
of malnutrition are deficiencies of iron,
Ayurved and Research
Centre, Dr D Y Patil zinc and vitamin A; whereas the most
Vidyapeeth (Deemed commonly found chronic diseases are type It is used in the preparation of many
to be University), recipes across globe. Glycemic index (GI)
Pimpri, Pune 411018, and calories are the major concerns among
Maharashtra, India. This is an open access journal, and articles are distributed under
E-mail: drswagata32@ the terms of the Creative Commons Attribution-NonCommercial-
[Link] ShareAlike 4.0 License, which allows others to remix, tweak, and
build upon the work non-commercially, as long as appropriate credit How to cite this article: Tavhare SD, Chhaphekar
Submitted : 29-Jun-2024
is given and the new creations are licensed under the identical terms. S, Sawant PD. Dietary therapeutics of rice and
Revised : 06-Sep-2024
Ayurveda: A bird’s eye view. J Drug Res Ayurvedic
Accepted : 26-Sep-2024 For reprints contact: WKHLRPMedknow_reprints@wolterskluwer.
Sci 2024;9:S48-57.
Published : 27-Oct-2024 com

S48 © 2024 Journal of Drug Research in Ayurvedic Sciences | Published by Wolters Kluwer - Medknow
 Tavhare, et al.: Rice therapeutics and Ayurveda

people due to confusion over the consumption of rice Results and Discussion
and its recipes.
Ayurveda has mentioned 33 different types of rice recipes
Ayurveda is a part of complementary and alternative prepared by various methods. [Figure 1].
system of medicine. It recommends rice as a daily food
to consume. Classics have mentioned various types of The various forms of rice utilized for recipe preparations
rice, their recipes, properties,actions, nutritional and are Laja (paddy rice), Shali saktava (dehusked rice),
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therapeutic values. This study briefs the therapeutic Tandul kana (pounded rice), Bhrushta tandula (roasted rice
importance of rice and its various preparations grains), and Tandul-odakam (raw rice water) (K, DS, PR,
mentioned in Ayurveda. It throws light on the nutritional BP, MD, and SW) [Figure 2].
importance of rice preparations, therefore, to re-think
The recipes prepared by using various forms of rice with
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people over the rice eating habits, appropriate method

of cooking, proportion of ingredients, and importance addition of some spices and salt are described in Table 1.
of rice as a therapeutic food. The recipes of rice in combination with pulses, millets,
meat, or fruits are mentioned in Table 2. Various recipes
prepared by processing rice are explained in Table 3
Materials and Methods and Figures 3–5. Therapeutic benefits of abovesaid rice
recipes are depicted in Table 4.
The present review is compiled from various classical texts
of Ayurveda that is, Samhita (Ayurvedic classical literature), Rice based recipes and its disease specific indications are
Nighantu (lexicons), for description of various rice recipes, depicted in Table 5. The probable nutritional components
it’s preparation methods, qualities, pharmacological of ingredients used in making recipe are depicted in
action, impact on digestion, and therapeutic indication(s). Table 6.
Abbreviations used for repetitive references are Charaka
Samhita[2] (CS), Sushruta Samhita[3] (SuS), Ashtanghrudya[4] Discussion
(AH), Bhavaprakasha[5] (BP), Madanpala[6] (MP), Kaiyadeva[7]
(K), Madhava Dravyaguna[8] (MD), Dravyaguna sangraha[9] Rice has been used as a part of diet for all age groups
(DS), Saraswata[10] (SW), and Abhidhana manjiri[11] (AM) from infants to old age, in healthy as well as disease
The nutritional importance and disease-specific action conditions, during pregnancy or lactation phase
of rice and its recipe ingredients have been searched of the mother. Ayurveda has discussed various
through available articles from PubMed, Scopus, and recipes in relevance to its therapeutic benefits. For
Web of Science indexed journals. Sanskrit terminologies its preparation, various processing methods like
translation to modern equivalent term has been done by soaking, boiling, grinding, fermenting, and pounding
using NAMASTE portal of CCRAS. are mentioned.

Figure 1: Various recipes of rice mentioned in Ayurveda

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Figure 2: Forms of rice grain used for recipe preparation

Table 1: Recipe of rice in Ayurveda classics

SN Name of recipe Method of preparation R
1. Manda Rice is cooked with 14 times water. Once the rice is cooked, the remaining water K, BP, MD, and DS
content is collected and a solid portion of rice is removed. This drained water portion
is called a Manda. The rice portion is termed as Mashara.
2. Shalimanda Red rice is cooked for the preparation of Manda. K
1. Raktashali manda White rice is used for the preparation of Manda.
2. Shwetashali manda Add snake gourd and Piper longum for better digestion.
3. Lajamanda Manda is prepared from puffed rice. DS
Added with Piper longum and dry ginger
4. Ashtaguna manda Rice (98 g) and green gram (48 g) are well-washed and cooked by adding black MD
pepper, dry ginger, long pepper, coriander, rock salt, asafetida, and oil.
5. Peya Rice is cooked with 14 times water proportion. Once the rice is cooked the rice K, MP, and DS
water along with some particles of cooked rice is collected; termed peya.
6. Lajapeya Same like peya preparation, but instead of rice, puffed rice is used K
7. Vilepi It is prepared by cooking rice in four times of water. A maximum solid part along with K and DS
some watery content is taken.
Advised to take with ghee
8. Yavagu It is prepared by cooking rice with six times water up to a semisolid consistency. K, MP, DS, and AM

The recipes like Peya , Manda , Vilepi , and Yavagu carbohydrates, which help to replenish the electrolyte
are precisely used as therapeutic food post to loss that occurs due to fomentation [Figure 3].
Panchakarma (bio-purification) procedures namely
Swedana (fomentation), Vamana (medicated emesis), Post Vamana and Virechana procedures, the patient
Virechana (medicated purgation), and Basti (medicated becomes dehydrated due to induced emesis and
enema). Recipes of rice like Peya, Manda, and Vilepi purgation, respectively, which results in hemodynamic
contain electrolytes namely Na+ and Cl− along with instability. At the same time, there is Agnimandya (hypo

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 Tavhare, et al.: Rice therapeutics and Ayurveda

Table 2: Combination recipe of rice explained in Ayurveda classics

S. no. Name of recipe Method of preparation R
1. Odana Well-washed, well-cooked, and aromatic rice is advised to be consumed hot K and AM
2. Bhakta Wash rice with water five times. Well-cooked rice is advised to be consumed hot MP
Mixed with spiced curries
3. Trunadhanya odana Rice is cooked by mixing with pulses K
4. Mudga-odana Rice is cooked by adding green gram or green gram soup K
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5. Kulattha-odana Rice is cooked by adding horse gram K

6. Vaidala-odana Rice is cooked by adding beans K
7. Aadhaki-odana Rice is cooked by adding pigeon peas K
8. Mamsa-odana Rice is cooked by adding meat K
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9. Matsya-odana Rice is cooked by adding fish K

10. Shaka-odana Rice is cooked by adding vegetables K
11. Phala-odana Rice is cooked by adding fruits K
12. Misrodana (Biryani or Rice is cooked by adding meat, vegetables, fats, oil, ghee, bone marrow, and fruits or K
pulav) rice is prepared by adding black gram, sesame, milk, and green gram.
13. Krushara/ Rice is cooked by adding pulses and water made into porridge then fresh ginger, rock K, DS, BP
Khichadi salt, and asafoetida are added and MP
14. Khiccha Rice of semisolid consistency is cooked by adding pulses and beans. K

Table 3: Recipes prepared by processed rice

S. no. Name of Method of preparation R
recipe
1. Tapahari Flour of Masha and rice mixed with required water and prepared into balls then shallow fried in ghee with a BP
little turmeric. These balls are cooked in water, by adding salt, ginger, and asafoetida.
2. Payasa/ Milk is boiled and reduced to half; ghee is added. In this milk, rice is cooked by adding sugar and ghee. MP, BP,
kshaireyi and DS
3. Harissa In a large cooking vessel with a large quantity of water, rice, wheat, pieces of meat, a good amount of ghee, BP
asafoetida, cumin seeds, turmeric, ginger, dry ginger, rock salt, black pepper, and lemon juice are added as
per taste and cooked well till it becomes soft and sufficient quantity of thin fluid (gruel) gets formed.
4. Dugdha The solid portion of milk (obtained by putting a drop of sour to warm milk, filtering and yeasting away the BP
kupika liquid portion), is added with rice flour to make it thick, rolled into conical shape balls of moderate size, and
deep fried in ghee. Allow it to cool, a hole is made in the upper side of the ball; filled with milk cream, and
again close its mouth tight. Then, shallow fry the balls of ghee and immerse them in sugar syrup and scent
with camphor.
5. Chipita/ Fresh paddy with husk is roasted and flattened. BP
pruthuka
6. Navanga Soup prepared with green gram, black pepper, long pepper, dry ginger, Amalaki (Indian gooseberry), radish, K
yusha horse gram, and rice water.
7. Visyandana Milk and curd are cooked in the same proportion till half. Rice, sesame seeds, cuddapah almond, jackfruit MP and
seeds, and dried lotus beads are added with equal quantities of milk and ghee. Sugar is added in a large K
amount. After cooking dried ginger, black pepper, long pepper, and camphor are added for fragrance.
8. Shashkuli Rice and kodo millet (Paspalum scrobiculatum L.), are grounded with sesame. A puff-like round ball (puri) is K
prepared and roasted in oil.

functioning of Agni). Being Laghu in nature, Manda, {Cinnamomum zeylanicum Blume C. Verum J.S)}, and
Peya, Vilepi, and Yavagu are advised for correction on Dhanyaka (Coriandrum sativum L) are advised. In addition
Agni. For the preparation of these recipes, Ayurveda has to taste and aroma, these ingredients help in digestion.
emphasized use of Raktashali (brown rice), Shwetashali Rice recipe prepared by various preparations methods
(white rice), and puffed rice. like flattening boiling with milk and sugar, frying etc.
are enlisted in Table 4 and Figure 5.
For enhancing taste, nutritive value, and therapeutic
benefits, rice is cooked with various ingredients like Ayurveda has stated properties of recipes considering
pulses, sprouts, meat pieces, fish pieces, fruits, and its impact on digestion that is, Laghu (light for digestion)
dry fruits [Figure 4, Table 4]. For enhancing taste, and Guru (heavy or complex for digestion). Rice recipe
various spices like Shunthi (Zinziber officinale Rosc.), consumption shall be according to digestive capabilities
Maricha (Piper nigrum L.), and Pippali (Piper longum and the health state of a person. A person who has high
L) are recommended. For aroma and flavor, Ela hunger may consume recipes, which are heavy to digest
(Elettaria cardamomum L), Kesara (Crocus sativus L), Twak but a person in a disease state, a child, and old age people
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Figure 3: Various recipes of rice

Figure 4: Combination recipes of rice

shall prefer recipes, which are light to digest. Millet- they increase Kapha dosha more leading to obesity and
based recipes generally become heavy for digestion, metabolic diseases.
hence should be given cautiously in person having a
good appetite. A person with a Vata-pitta predominant Rice cooked by adding vegetables, tubers, fruits, oil,
constitution can eat heavily to digest recipes in normal ghee, milk, meat, sour foods, and pulses becomes
healthy status but in disease status, they must switch heavy for digestion, nourishing, pleasant to taste,
to light to digest food. A person of Kapha predominant and provides strength, and vitality. Rice cooked with
constitution shall avoid heavy-to-digest recipes as a sour-spiced curry (Kanji) enhances taste, increases

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Figure 5: Various recipes prepared by processing of rice

appetite, and is easy to digest. Rice cooked with meat amelioration of oxidative stress, increase in sodium-
soup, pacifies Vata dosha , nourishes, and provides potassium adenosine triphosphatase, and homocysteine
strength. (K) Rice mixed with vegetables becomes thiolactone activities.[12]
nutritionally rich. Presently, we come across recipes
of rice cooked by mixing multiple combinations like As devoid of gluten proteins, it becomes an essential and
pulses, vegetables, and curd, which makes it heavy alternative food source for patients suffering from celiac
and complex for digestion. This is considered as diseases or gluten enteropathy. Traditionally, it is advised
faulty food habits in Ayurveda, which are responsible to use rice stored for a year and cook rice by open pot
for increasing incidences of metabolic and lifestyle method which lowers the GI of rice. The starch of rice is
diseases. Improper digestion leads to Amadosha, which a good hemostatic agent.[13]
is stated as the cause of diseases in Ayurveda (CS,
SuS, and AH). Though rice is described as a nutritional ingredient,
newly collected rice, and inappropriate methods of
Eating rice, which is freshly cooked and warm digest cooking and eating stale rice can make it an etiological
quickly and pacifies flatulence. (MD) Stale and cold rice factor for diseases like Raktapitta (bleeding disorders),
decreases digestive fire, increases flatus, and creates Prameha (diabetes), and Sthaulya (obesity). Newly
constipation. Overnight stale rice is heavy for digestion, collected rice contains high moisture which increases
vitiates Tridosha, and increases excretory metabolites like its GI (CS). Ayurveda recommends the use of 1-year-old
feces and urine (MD). rice for health benefits as it is devoid of excess moisture
and also gets cooked well. Moisture content in new rice
Rice is a nutritive grain that serves as an important source is higher so it gets broken easily and forms a semisolid
of carbohydrates in routine dietary habits. It is a good consistency, whereas due to less water content, old rice
source of fiber, and vitamins namely niacin, thiamin, gets cooked well and grains get well separated from
riboflavin, vitamin D, and minerals like calcium and iron. water. Ayurveda advises use of old rice as it is light to
It has no gluten protein, less sugar, and sodium, and is a digest (BP).
fair source of amino acids. In combination with different
ingredients it enriches its nutritive value, and satisfies For good health, it is advised to consume red rice as it
appetite [Table 6]. Having lesser sugar content, it is an has a higher content of nutritional compounds, proteins,
appealing choice for patients suffering from diabetes lipids, vitamins, minerals, and dietary fibers compared
and diabetic complications. Ayurveda suggests red rice with white rice.
(Raktashali) as a diabetic patient’s food. Germinated
brown rice is more beneficial for type 2 diabetes mellitus Traditionally, there are variations in the method of
management as it improves metabolism, which includes preparation of rice, which impacts its properties. Rice,
better glycemic control, correction of dyslipidemia, which is cooked by roasting rice grains becomes light

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 Tavhare, et al.: Rice therapeutics and Ayurveda

Table 4: Therapeutic benefits and pharmacological actions of rice recipes explained in Ayurveda
S. no. Name of food Action/indication Ref
1. Laja Sheeta (cold potency), Laghu (Light to digest), Chardi (vomiting), and Raktapitta K, DS, PR,
(hemoptysis) and BP
2. Sali saktava Deepana (appetizer), Laghu, Grahi (withhold secretions), Ruchya (taste enhancer), BP and
Satmya (a wholesome diet which increases strength, and Vrushya (aphrodisiac) MD
Useful for Amlapitta (hyperacidity), Raktapitta, Trushna, Chardi, and Jwara (fever)
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3. Manda Deepana, Vatahara (pacify vata), Bruhana (highly nourishing), and Strotoshodhana (clears K, BP, MD,
channels of strotasa) and DS
4. Shalimanda Grahi (withholds secretions) K
1. Raktashali manda Grahi, Vatakara (increases vata), and Pittahara (pacify pitta)
2. Shwetashali manda Lekhana (scraping), Vatakara, and Kaphakara (increases kapha)
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5. Lajamanda Deepana, Pachana, and Vatanulomana (removes bloating) DS

6. Ashtaguna manda Kshudha-bodhi (sensitize appetite) Bastishodhana (clears urination), Pranada (supports MD
vitality), Raktavardhana (increases blood components), Jwaraghna (antipyretic), and
Tridoshhara (pacify kapha-pitta-vata).
7. Peya Deepana, Vata-varcha-Anulomana (anti-flatulent and laxative), and Ruchya K, MP, and
DS
8. Lajapeya Swedahara (decreases excessive sweat) K
9. Vilepi Deepana, Hridya (good for heart function), and Grahi K and DS
Tarpana (nourishing) and Netrya (good for eye functions)
10. Yavagu Mutrala (diuretic) K, MP, DS,
and AM
11. Odana Laghu K and AM
12. Bhakta Deepana, Tarpana, Mutrala (diuretic), and Pachana MP
13. Trunadhanya odana Ruchya, Deepana, Laghu K
14. Mudga-odana Pittahara, Ruchya, Shonitavinashana (pacifies blood-related diseases) K
15. Kulattha-odana Vata-kaphahara, Pittakara (increases pitta), and Laghu K
16. Vaidala-odana Vata-pittakara (aggravates vata-pitta) K
17. Aadhaki-odana Kapha-pittahara (pacify kapha-pitta) K
18. Masa-odana Santarpana (provides nourishment) K
19. Matsya-odana Tridoshakara (aggravates dosha) and Vanhinashana (decreases digestive juices) K
20. Shaka-odana Lekhana as per vegetable used K
21. Phala-odana Ruchya, Tarpana, nutritive as per fruit used K
22. Biryani or pulav Tarpana, Bruhana, Ruchya and Hridya, Mamsala (muscle gain) K
23. Krushara/ Khichadi Balya, Pushtida (nourishing), Vishtambhi (difficulty in passage of stool due to gaseous K, DS, BP,
obstruction), Shukrala (semenogoggue), Durjara (complex for digestion), Kapaha- and MP
pittakara, and Vatahara
24. Khiccha Benefits as per the pulses used K
25. Tapahari Balya, Ruchya, Bruhana, Tarpana, and Vrushya BP
26. Payasa/ kshaireyi Balya, Vishtambhi, Medura (increases lipids), Guru (heavy for digestion), and Kaphakara MP, BP,
and DS
27. Harissa Balakruta (Increases strength), Mamsala (increases muscles mass), Vata-pittahara, BP
Shukrala, and Sandhankara (helps with healing)
28. Dugdha kupika Balya, Bruhana, Pitta-vatahara, Shukrala, Vrushya, Ruchya, and Kaya-Pushti-Drushti- BP
prasaranai (improves vision and longevity)
29. Chipita/Pruthuka Kaphakara and vatahara BP
If given with milk it is Bruhana, Vrushya, Balya, and Bhinna-mala (breaks hard stool)
30. Navanga yusha Balya, Snigdha (unctuous), and Kapha-pittahara K
31. Visyandana Pitta-vatahara, Kaphakara, Snigdha, Hridya, and Guru MP and K
32. Shashkuli Tridoshahara, Guru, Balya, and Vishtambhi K

to digest, tasty, and helps in Kantharoga (diseases of washed and cooked with fresh water is light and quick
throat), Aruchi (ageusia), and helps in pacifying Kapha to digest. If cooked with stale water, it becomes heavy
dosha (K and MP). Washing and roasting methods for digestion, increases Kapha and Meda (lipid), vitiates
reduce starch content. As stated by Kaiyadeva lexicon, Tridosha, and increases byproducts like feces and urine.
rice grains washed with water three times and cooked Ideally, for rice cooking, rice can be washed one or three
by adding three times water become light and easy to times. With three washes, it becomes light for digestion
digest, enhancing taste, nourishing, and diuretic (K). Rice (K). During washing starchy portion is removed so it

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Table 5: Disease-specific recipe recommendation

S. no. Disease indication Recipe to use Ref
1. Agnimandya (Loss of appetite) Manda, Lajamanda, Ashtaguna manda, Vilepi, Bhakta, MP, BP, and DS
Trunadhanya odana, and Payasa/kshaireyi
2. Jwara (Fever) Manda, Ashtaguna manda, peya, and yavagu K, BP,MD, DS, and MP
3. Prameha (Diabetes) Shalimanda and odana K and AM
4. Ashmari (Calculi) Shalimanda and odana K, AM
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5. Anaha (Flatulence) Lajapeya K

6. Ati-Trushna (Polydipsia) Peya, vilepi, yavagu, and payasa/kshaireyi K, MP, DS, AM, and BP
7. Ati-Kshudha (Polyphagia) Peya and vilepi K and DS
8. Atisara (Diarrhea) Peya and yavagu K, MP, DS, and AM
9. Aruchi (Ageusia) Odana and mudga-odana K and AM
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10. Shwasa (Asthma) Trunadhanya odana K

11. Amlapita (Hyperacidity) Mudga-odana N
12. Shathulya (Obesity) Shak-odana K
13. Vrana (Wound) Trunadhanya odana, vilepi K and DS
14. Bhrama (Giddiness) Peya K and MP
15. Grahani (Irritable bowel syndrome) Peya and bhakta K and MP

Table 6: Nutritional analysis of recipes

S. no. Name of food Nutritional components
1. Laja C, F, Vit B1, Vit B2, and Vit B3
2. Sali saktava C, Vit B1, Vit B2, Vit B3, and P, Ca, Fe
3. Tandul kana C, Pr, DF, Ca, and Fe
4. Bhrushta tandul F, C, DF, Pr, Na, and Sug
5. Tandul-odakam Pr, Vit B1, B2 and B3, Fe, Zn, Mg, and K
6. Manda C, Pr, DF, vitamins, and minerals
7. Shalimanda C, Pr, DF, vitamins, and minerals
8. Lajamanda C, Pr, F, and DF
9. Ashtaguna manda C, Pr, F, DF, Vit A, Vit C, Ca, and Fe
10. Peya Fe, Zn, Mn, Ca, and high DF
11. Lajapeya Vit B1, Vit B2, and Vit B3
12. Vilepi C and DF
13. Yavagu C, Pr, F, Na, K, DF, Sug, Vit A, Vit C, Ca, and Fe
14. Odana C, Pr, F, Vit B, Fe, Mg, and P
15. Bhakta C, Pr, F, Vit B, Fe, Mg, P
16. Trunadhanya odana C, Pr, DF, Vit B1, Vit B2, Vit B3, Vit B5, Vit B6, and folate
17. Mudga-odana C, Pr, F, DF, Vit A, Vit C, and Fe
18. Kulattha-odana C, Pr, F, P, Fe, Vit B1, Vit B2, Vit B3, and Vit C
19. Vaidala-odana C, Pr, F, DF, Sug, Vit A, Na, Ca, Fe, and K
20. Aadhaki-odana C, Pr, F, DF, Vit A, Vit B6, Mg, K, Fe, Ca, and Na
21. Masa-odana C, Pr, DF, F, CHO, Vit D, Na, Ca, Fe, and K
22. Matsya-odana C, Pr, F, CHO, DF, Sug, Vit C, Na, K, Vit A, Ca, and Fe
23. Shaka-odana C, Pr, F, CHO, DF, Sug, Na, K, Vit A, Vit C, Ca, and Fe
24. Phala-odana C, Pr, F, DF, Sug, Vit A, Vit C, Na, K, Ca, and Fe
25. Biryani or pulav C, Pr, F, DF, CHO, Vit D, Na, Ca, Fe, and K
26. Krushara/ Khichadi C, Pr, F, DF, Vit A, Vit C, and Fe
27. Khiccha C, Pr, F, Vit A, Vit C, Na, K, Ca, and Fe
28. Tapahari Pr, F, DF, Sug, Fe, Mg, K, Ca, Vit B6, and folate
29. Payasa/ kshaireyi C, Pr, F, DF, Sug, Na, Fe, and K
30. Harissa C, Pr, F, CHO, Vit D, Na, Ca, Fe, and K
31. Dugdha kupika C, Pr, F, Vit B6, Mg, Fe, and Zn
32. Chipita/ pruthuka C (Am), Pr, Ph, Vit E, Fe, and Zn
33. Navanga yusha C, Pr, F, DF, Fe, Ca, Mg, K, P, Zn, Na, and Mn
34. Visyandana C, Pr, F, Ca, and minerals
35. Shashkuli C, Pr, DF, F, Ca, Fe, and Mg
C: carbohydrates, Pr: proteins, F: fats, DF: dietary fibers, CHO: cholesterol, Sug: sugars, P: phosphorous, Ca: calcium, Mg: magnesium, Mn: manganese, Fe: iron, K:
potassium, Zn: zinc, Na: sodium, Vit: vitamin. Am: amylose

Journal of Drug Research in Ayurvedic Sciences - Volume 9, Supplement 1, October 2024 S55
 Tavhare, et al.: Rice therapeutics and Ayurveda

lowers carbohydrates and thus in turn glucose. Rice benefits. The impact of processing of recipes affects starch
cooked without washing grains, is heavy to digest, as it and glycemic indices of rice, hence, needs to be consumed
contains more starch portion. Researchers have reported with the advice of Ayurveda physician for appropriate
decreased lipid content in the rice roasted for 15 min indications and understanding health hazards if any. The
compared with nonroasted ones. Roasting increases vivid description of rice therapeutics and its application
levels of soluble, insoluble, and total dietary fibers due in the field of diet and nutrition needs further exploration
to short hydrolysis and decomposition of triglycerides to achieve objectives of SDG2 and SDG3.
Downloaded from [Link] by BhDMf5ePHKav1zEoum1tQfN4a+kJLhEZgbsIHo4XMi0hCywCX1AW

with consequent release of fatty acids. Properly roasted

rice forms volatile compounds, which provides aroma Acknowledgements
after cooking.[14] The authors acknowledges to management of Dr. D. Y.
Patil College of Ayurved & Research Center, D.Y. Patil
nYQp/IlQrHD3i3D0OdRyi7TvSFl4Cf3VC1y0abggQZXdtwnfKZBYtws= on 11/11/2024

Ayurveda does not advise use of processed rice grains. Vidyapeeth (Deemed to be university), Pimpri, Pune, for
Research reports that, processed rice possess a high GI constant support in research works.
compared with conventionally cooked rice.[15] During
cooking, the gelatinization process takes place in the Financial support and sponsorship
starch, which increases its GI. The more the rice is Nil.
cooked, the more GI is increased. Ayurveda recommends
cooking of rice by soaking in water for 15–20 min and
Conflicts of interest
adding it in boiling water. Once cooked, the remaining
There are no conflicts of interest.
gruel portion is removed. Separation of the gruel part
lowers GI. Gruel consumption is recommended for
emaciated people. References
Nowadays, rice is cooked in a pressure cooker under 1. Dipti SS, Bergman, C, Indrasari, SD, Herath, et al. “The potential
of rice to offer solutions for malnutrition and chronic diseases.”.
high pressure and temperature where trapped steam
Rice (New York, N.Y.) 2012;5:16.
is used for cooking. With use pressure cooker, the 2. Charaka. Charaka Samhita (Chakrapani Commentary). Acharya
gruel part is not separated thus rice becomes heavy JT, editor. 1st ed. Sutra Sthana chapter no-4,5,6,7,13,15,21,25,27.
for digestion and possesses high GI. Such rice can Nidan Sthana chapter no-2,4. Viman Sthana chapter no‑7. Shareera
only be advised to people having high appetites. It Sthana chapter no-8. Chikitsa Sthana chapter no‑2,3,4,5,6,7,8,11,
12,13,14,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30. Sidhi Sthana
is highly nourishing as increases Kapha, aphrodisiac chapter no-3. Varanasi: Chaukhamba Sanskrit Sansthan; 2014.
but may cause constipation due to Grahi nature. Being 3. [Link] Samhita (Dalhana Commentry). Acharya JT, editor.
nourishing in nature, it can be used in degenerative Reprinted ed. Sutra Sthana chapter no-12,15,19,20,42,44,45,46.
diseases and patients having high Agni (digestive fire) Shareera Sthana chapter no-2,10. Chikitsa Sthana chapter
(K). Traditional method of removing the gruel is not no-3,5,6,9,10,11,14,26,31,38. Kalpa Stahana chapter no-7.
Uttarsthana chapter no-26,39,40,41,42,43,44,45,46,51,53,64. verse
generally done nowadays where pressure cookers no.41. Varanasi: Chaukhamba Sanskrit Sansthan; 2014.
and induction cookers are being used. Such rice 4. [Link] Hridaya (Arunadutta Commentary).
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is one of the reason for population becoming more prone no-3,4,6,7,10,16,22. Shareera Sthana chapter no- 2,6. Chikitsa
Sthana chapter no-1,3,4,5,6,7,8. Varanasi: Chaukhamba Sanskrit
to diabetes, hypertension, and metabolic diseases. The Sansthan; 2014. p. 49-944.
use of millets is highly recommended in people having 5. Pandey GS, Chunekar KC, editor. Bhavaprakasha Nighantu
a sedentary lifestyle and it is effective in prevention or of Shri Bhavamishra. Haritakyadi Varga, Verse no. 233‑234.
management of non-communicable diseases (NCDs) Revised edition. Varanasi: Chaukhambha Bharati Academy;
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6. Madanapala, Madanapalanighantu, Abhyadi, edited by
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Hariprasad Tripati. 1st ed. Varanasi: Chowkhamba Krishnadas
Shashkuli shall be recommended for NCDs prevention. Academy; 2009, Krutannavarga.
7. Kaiyadeva, Kaiyadevanighantu, edited by P. V. Sharma. 2nd ed.
Rice consumed by adding milk pacifies Vata-pitta Varanasi: Chaukamba Orientalia; 2006, Krutannavarga.
dosha, enhances taste, and provides strength and rigor 8. E-nighantu, Madhavadravyaguna, 21/27-30, Central Council
(MP). In Indian tradition, rice, milk with little sugar is for Research in Ayurvedic Sciences (CCRAS). New Delhi:
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11. E-nighantu, Abhidhanmanjiri, Central Council for Research 14. Garcia MC, Benassi MT, Soares M. Physicochemical and sensory
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