The rice soup is mild and it can benefit qi, nourish yin, moisten dryness. And it has the functions of invigorating spleen and stomach, nourishing viscera and so on. For moistening dryness in autumn, you might as well make some rice soup.
The refined white rice in the market removes the impurities and the essence of nutrition together-- the germ and the aleurone layer. The germ-remaining rice is pale yellow( because it retains the aleurone layer of the rice). Autumn is suitable for eating something digestible. "Rice soup" is the best choice for it which has the functions of nourish
Efficacy
Eating germ-remaining rice more can prevent diseases such as hyperlipidemia, hypertension, arteriosclerosis, diabetes, constipation and so on. Germ rice is rich in vitamin B1, vitamin E and cellulose that white rice lacks. It has enough nutrients to keep the cells functioning normally and keep the endocrine balance. It can also strengthen the body, increase endurance and have a magical effect on strengthening intelligence neural.
Ingredients
| Ingredients | Consumption |
| Germ-remaining rice | 100 g |
Directions
1
Choose whole-grain fresh germ-remaining rice. Try not to wash, or just wash it gently once. More washing is easy to lose nutrients.
2
Soak the rice in 5050 degrees Celsius warm water about 5 times the amount of rice for about 30-60 minutes. Then cook it over normal heat.
3
Boil for 15 minutes, then cease fire. Braise it for 10-15 minutes, then you can enjoy it.
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