Rice Congee

Rice, especially unpolished rice, provides minerals and B vitamins.

​Rice is the most important grain providing over a third of daily calories for much of the world. Rice Congee, or rice porridge, is easily digested and makes a perfect breakfast or meal when you are feeling under the weather or recovering from illness. Easy to vary, congee is made by cooking rice (there are many, many varieties of rice!) -  one part rice to four parts water or broth.  Rinse the rice first and soak it for faster cooking. Many rice cookers have a congee setting for cooking congee overnight. I have used a crockpot, but found I need to use even more water and the low setting. Throw  in some whole peppercorns, salt to taste. Add some vegetables, herbs (I like cilantro) and it's a meal. (Ayurveda does not recommend combining grains with meat, although the Chinese love to add some pork!)

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 RICE IS A STAPLE FOOD

Grains have taken a bashing in contemporary food  fads. It is the third most grown and consumed cereal  crop in the world and has been the cornerstone of human diets for thousands of years - it  has stood the test of time.
Arsenic has been found recently in most rice as a by-product of irrigation and use of fertilizers. Rice from Pakistan has been reported to have the lowest levels of this toxin.
Another reason to add cilanro is that cilantro removes heavy metals. Washing and soaking rice before cooking also removes arsenic.