Rice (Oryza sativa)
Synopsis of rice
Rice (Oryza sativa) is one of the most important cereal grains in the world, serving as a staple food for more than half of the global population. While it is primarily cultivated and consumed as a food crop, rice—particularly its bran, husk, and water extracts—has played a significant role in traditional medicine systems across Asia for centuries. It is regarded not only as a source of nourishment but also as a gentle digestive tonic, skin remedy, and metabolic balancer.
Nutritionally, rice is rich in complex carbohydrates, low in fat, and provides moderate amounts of protein. Brown rice and its bran contain B vitamins (especially B1, B3, and B6), magnesium, selenium, manganese, and fiber, while white rice, though more processed, is often fortified. The bran and germ contain gamma-oryzanol, phytosterols, and tocotrienols, compounds that have antioxidant, cholesterol-lowering, and anti-inflammatory effects.
In herbal practice, rice water—the starchy liquid left over after boiling or soaking rice—has traditionally been used to treat digestive upsets, especially diarrhea, gastroenteritis, and weaning-related issues in infants. It soothes the mucosal lining of the intestines and provides easily absorbed carbohydrates and hydration. Toasted rice is also used in some traditional medicines as a carminative and mild anti-diarrheal.
Rice bran oil, extracted from the outer layer of the grain, is rich in antioxidants and has been shown to support cardiovascular health, reduce LDL cholesterol, and improve lipid profiles. It also has topical applications in skincare due to its moisturizing, anti-aging, and anti-inflammatory effects.
Medicinal rice preparations include fermented rice (used for gut flora support), rice-based porridges for convalescence, and rice decoctions in combination with herbs to deliver nourishment during recovery or times of weakness.
Historical Usage
Rice has a deeply rooted history in both nutritional and medicinal traditions, particularly in Traditional Chinese Medicine (TCM), Ayurveda, and Japanese Kampo. In TCM, rice (mi) is considered sweet and neutral in nature, and is often prescribed to strengthen the Spleen, tonify Qi, and harmonize the Middle Burner (digestive system). Congee (rice porridge), known as zhou, is a staple for the sick and elderly due to its ease of digestion and gentle restorative properties.
In Ayurvedic medicine, rice is categorized according to its type and age. Aged basmati rice is especially revered for its light, sattvic (pure) qualities. Rice is said to balance Vata and Pitta doshas, nourish Ojas (vital energy), and support tissue regeneration. It is often included in cleansing diets like kitchari, a stew of rice and lentils used in Panchakarma detoxification protocols.
Fermented rice products—such as koji (used in Japan) or tapai (in Southeast Asia)—have been used for digestive health and as carriers of probiotics. In folk medicine across Asia and Africa, rice water has long been used to treat fever, inflammation, dysentery, and skin rashes, while rice poultices and baths were applied to reduce irritation, sunburn, or dermatitis.
While rice is not classified as an “herb” in the strict sense, it remains one of the most universal food-based healing agents in traditional medicine, playing a central role in digestive care, recovery, skincare, and metabolic balance.
Rice is used for these health conditions
Abdominal Pain (Traditional)
Acid Indigestion (Traditional)
Appetite (deficient) (Traditional)
Backache (Traditional)
Cholera (Scientific)
Cholesterol (high) (Scientific)
Dehydration (Scientific)
Diarrhea (Scientific)
Digestion (poor) (Traditional)
Dyspepsia (Traditional)
Fatigue (Traditional)
Fever (Traditional)
Gastritis (Traditional)
Hair (loss or thinning) (Traditional)
Hangover (Traditional)
Hepatitis (Traditional)
Hypertension (Scientific)
Indigestion (Traditional)
Insomnia (Traditional)
Jaundice (adults) (Traditional)
rice is used to support these body systems
Blood (Traditional)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Intestinal System (Scientific)
Large Intestines (Colon) (Traditional)
Liver (Traditional)
Skin (Traditional)
Small Intestines (Traditional)
Spleen (Traditional)
Stomach (Traditional)
