Crispy rice is commonly used in Traditional Chinese Medicine to treat conditions such as abdominal pain due to slow digestion, poor digestion, loss of appetite, prolonged diarrhea, and spleen deficiency…
High-quality crispy rice has a yellow color, is thick and large, not burnt black, and is crispy. To achieve this quality, it is usually cooked in a clay pot or cast iron pot with a thick bottom. When the rice is nearly done, it is crucial to adjust the heat so that it is at the right temperature—not too high or too low—ensuring the rice is neither overcooked nor undercooked.
Specific Usage Methods:
For children with poor appetite, bloating, and diarrhea: Use 150 g of crispy rice, 12 g of roasted malt, 6 g of roasted cardamom, 12 g of hawthorn, 12 g of lotus seeds (with the germ removed) roasted, 3 g of job’s tears roasted, and 300 g of fragrant glutinous rice. Grind everything into a fine powder, mix well with 500 g of white sugar melted into a thick syrup, then shape or press into small cakes for consumption.
For prolonged diarrhea due to spleen deficiency: Use 120 g of crispy rice and 12 g of fragrant lotus seeds (with the germ removed). Grind both into a fine powder, and take 3 times a day, 3-5 tablespoons mixed with a little white sugar, dissolved in boiling water, and drink about half an hour after meals.
For the elderly with prolonged diarrhea: Use 6 g of white atractylodes, 4 g of dried tangerine peel, 12 g of lotus seeds (with the germ removed), 12 g of job’s tears, 600 g of glutinous rice, 600 g of mung beans, and 600 g of crispy rice. Grind everything into a fine powder and take 3 times a day, 7-10 g each time with sweetened water.
For poor appetite and slow digestion: Use 150 g of crispy rice, 10 slices of hawthorn, 10 g of dried tangerine peel, and sufficient white sugar. Add the crispy rice to a pot and cook into porridge; when the porridge is nearly ready, add the diced hawthorn and dried tangerine peel, cook for a little longer, add sugar, and divide into servings.
For digestive disorders, loose stools, and loss of appetite due to spleen deficiency: Use 100 g of crispy rice, 50 g of lotus seeds, and sufficient white sugar. Clean the lotus seeds, remove the germ, and cook them with the crispy rice in a pot until it becomes porridge, then add sugar and divide into several servings throughout the day.
For children with diarrhea due to indigestion: Use 50 g of well-cooked crispy rice and 15 g of hawthorn. Boil these ingredients together to extract the juice, add a little brown sugar, and administer in several doses.
ThS. Hoàng Khánh Toàn
