Ayurvedic Plain Rice is sweet and hygrophilous (retains water) so it may increase Kapha if taken in large quantity. In general, it balances all the doshas. The primary ingredients for cooking ayurvedic plain rice comprise of basmati rice, ghee, cumin seeds, salt and water. It is easy to cook and can be prepared at home.

Ayurvedic Plain Rice can be served as a side dish or a main dish. Ayurvedic Plain rice can be accompanied with side dishes like gobhi aloo, dum aloo, mushroom do pyaza, mixed vegetable, lauki ki subji, matar paneer, gobhi matar rasedar, aloo baingan, jeera aloo, shahi paneer, mushroom matar, aloo ki tikki, and tari aloo to name a few.

Ingredients of Ayurvedic Plain Rice

•One tablespoonful of ghee
•Two cups of basmati rice
•One pinch of cumin seeds
•Half teaspoonful of salt
•Four cups of hot water

Method of Preparing Ayurvedic Plain Rice

•Wash the rice twice and drain the water.
•Put the saucepan on medium low heat.
•Sauté the cumin seeds in the ghee and then stir in the rice. Blend the two well.
•Bring to a boil and boil for two to three minutes.
•Now lower the flame and cover.
•For sticker rice, leave the lid slightly ajar and for drier rice, leave the lid tight.
•Cook till the rice becomes soft for nearly twenty minutes.

Benefits of Ayurvedic Plain Rice
Rice is full of nutrition and in India it is regarded as the foundation of all nourishment. Basmati rice which is the main ingredient of this recipe fills various roles in Ayurvedic nutrition. Basmati rice is lighter and easy to digest. It is very high in prana and helps to build body tissue. Basmati rice"s rasa (quality of taste) is sweet and offers contentment. As the body digests it, its virya (energetic impact on the digestive fire) is cooling. Finally, its vipaka which means post-digestion effect provides a sense of comfort.

Other ingredients used in this dish are equally beneficial for health. Ghee is enriched with vitamins A, D, E, and K. It stimulates the digestive system. And cumin seeds are an excellent source of iron which is an integral component of haemoglobin.