Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice | 100 g | Sweet · Cooling |
 Rock salt | 3 g | Salty · Cooling |
| Water | 1800 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the rice thoroughly and place it in a deep pot with the measured water.
- Bring to a boil, then cook at a gentle simmer until the grains are extremely soft and the liquid turns cloudy.
- Pour through a fine strainer without pressing hard; reserve the thin, starchy liquid and discard or repurpose the grains.
- Season the strained liquid lightly with rock salt and serve it warm in small bowls.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (classical manda preparation tradition)
Manda is the strained, thinnest rice preparation in the classical gruel sequence. Vata: serve warm and optionally add a trace of ghee. Pitta: keep it plain and lightly salted. Kapha: take a small serving with dry ginger only if desired.
USDA Nutrition Facts for Manda (Thin Rice Water)
| Nutrient | Per 100g | Per Serving (1 serving (475g)) |
|---|---|---|
| Energy (Calories) | 19 kcal | 91 kcal |
| Protein | 0.4 g | 1.8 g |
| Total Carbohydrates | 4.2 g | 20.0 g |
| Dietary Fiber | 0.07 g | 0.3 g |
| Total Sugars | 0.01 g | 0.03 g |
| Total Fat | 0.03 g | 0.2 g |
| Calcium | 4.3 mg | 20.7 mg |
| Iron | 0.23 mg | 1.08 mg |
| Magnesium | 2.3 mg | 10.8 mg |
| Phosphorus | 6.0 mg | 28.8 mg |
| Potassium | 6 mg | 29 mg |
| Sodium | 65 mg | 310 mg |
| Zinc | 0.07 mg | 0.32 mg |
| Copper | 0.02 mg | 0.10 mg |
| Manganese | 0.06 mg | 0.27 mg |
| Selenium | 0.8 µg | 3.8 µg |
| Vitamin E | 0.01 mg | 0.03 mg |
| Vitamin K | 0.01 µg | 0.02 µg |
| Thiamin (Vitamin B1) | 0.03 mg | 0.14 mg |
| Riboflavin (Vitamin B2) | 0.00 mg | 0.01 mg |
| Niacin (Vitamin B3) | 0.22 mg | 1.05 mg |
| Vitamin B6 | 0.01 mg | 0.04 mg |
| Folate (DFE) | 20.3 µg | 96.7 µg |
| Choline | 0.3 mg | 1.4 mg |
