Food as Medicine: Haiga Rice
Haiga rice is a lesser known rice that tastes and cooks similarly to white rice, but retains many of the nutrients and fiber found in brown rice. This rice avoids much of the indigestible shell of brown rice that prevents you from absorbing the rice's nutrients. Haiga rice is beige in color where the outer bran layer is mostly removed leaving the nutritious germ intact. Organic haiga rice is available from a variety of local and online Asian grocers.
Nourishing Haiga Congee
1 cup of haiga rice, thoroughly washed
1 inch piece of ginger, peeled and sliced thinly
1 thinly sliced green onion
Salt and white pepper to taste
8 cups of Chicken bone broth
Place all ingredients, except for the sliced green onion, in a rice cooker or pot.
If using the rice cooker, you may use the porridge or white rice setting.
If using a pot, simmer the congee with the lid on for about an hour. Stir frequently to ensure it does not burn.
Congee is done when it is creamy.
Serve hot, garnished with sliced green onions.
Optional: serve with eggs, shredded chicken, finely chopped cooked vegetables, fish, scallops, shrimp or any leftovers you may have