Volume II · 1.01

Manda — Clear Rice Water

Name: Manda — Clear Rice Water
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ⅓ cup old (aged) rice (60 g); Water — 3½ cups (1 : 14) (840 ml); Rock salt (sendha namak) — ¼ tsp rock salt (1.5 g); Dry ginger (saunth) — pinch dry ginger (0.3 g); Ghee (cow) — ½ tsp (optional) (3 g)

The Classical Pathya Kitchen (Krutanna)Pathya

Serves: 4
Portion: 150 ml (liquid only)
Time: 40 min
Texture: IDDSI 0 · thin liquid
Season: All year
Dosha: Vata
Pitta
Kapha
Tridoshic; the lightest food

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	⅓ cup old (aged) rice	60 g	300 g
Water	3½ cups (1 : 14)	840 ml	4200 ml
Rock salt (sendha namak)	¼ tsp rock salt	1.5 g	7.5 g
Dry ginger (saunth)	pinch dry ginger	0.3 g	1.5 g
Ghee (cow)	½ tsp (optional)	3 g	15 g

Method

How to cook it

Step 1: Wash rice twice; roast dry in a heavy pan 2 minutes (makes it lighter).
Step 2: Add water; boil, then simmer uncovered 30–35 minutes until grains are fully broken.
Step 3: Strain through a fine sieve; keep only the liquid.
Step 4: Add rock salt, dry ginger and ghee; serve warm.