Rice juice is a drink made by boiling together rice and water. It is a rich source of easily digestible carbohydrates, and is often consumed as a therapeutic juice by people suffering from diarrhea. It may be prepared from any of the hundreds of varieties of rice, and carries the health benefits of the respective variety used.
Rice Juice Recipe Overview
Juice of rice can be made at home by simply boiling rice in water and simmering till the rice is cooked. On cooling a bit, the rice is strained and the juice is served warm.
Recipe variations to the basic one suggest use of additional ingredients like malt flour. As per one such recipe, malt flour is added to lukewarm water and kept aside for some time. After this, the clean upper part of this water is poured into an electric jar and steamed rice is added to it, after which the jar is kept warm for a couple of hours. When some rice grains start appearing on the surface, the juice is boiled and then cooled and strained before serving.
Serving Suggestions
Rice juice is served warm, often to people suffering from digestive ailments like diarrhea.
Health Benefits of Rice Juice
· The juice is an excellent source of energy for people with a weak digestion or people suffering from diarrhea, as it is easily digestible and rich in carbohydrates. It is considered to be effective for treatment of dysentery.
· Due to its nutrient value and ease of digestion, it is often given to babies who are being introduced to new foods other than milk as a part of their growth diet.
· Juice of rice is free from cholesterol, harmful fats and sodium. It is considered good for patients of hypertension due to its low sodium content.
· It is rich in vitamin D, niacin, thiamine, iron, calcium and riboflavin.
· Starch found in rice aids growth of useful bacteria in the intestines, and hence promotes intestine health.
· The juice acts as a cure for skin inflammations, and is often prescribed as an ointment by Ayurvedic practitioners.
· Brown rice juice contains neurotransmitters that help prevent risk of Alzheimer’s disease.