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Jingmi (Rice, Oryza sativa var. japonica) is the general term for rice. Sticky varieties are Nuomi (Sticky Rice), while non-sticky varieties are Jingmi (Indica/Japonica Rice). Rice harvested in the sixth and seventh lunar months is called Zaojing (Early Jing Rice); that harvested in the eighth and ninth months is Chi Jing (Late Jing Rice); and that harvested in the tenth month is Wan Jing (Very Late Jing Rice). In the North, where the climate is cold, Jing Rice harvested in the eighth and ninth months can be used as medicine. In the South, where the climate is hot, only Very Late Rice harvested in the tenth month possesses a cool nature suitable for medicinal use. Jing Rice from Yunnan and the Lingnan region has a hot nature and is only suitable for local consumption due to the specific soil and climate there. Another variety, Zhangu (Champa Rice), was first introduced to Fujian people from the Champa Kingdom. During the Song Dynasty, it was distributed to various circuits as seed, so it is now grown everywhere. It can be planted in both high and low lands, matures earliest, and is harvested in the sixth and seventh months. There are many varieties, including red and white types, which are largely similar to Jing Rice with minor differences. For medicinal use to clear heat, Very Late Jing Rice is considered superior.

The flavor is sweet and neutral. Northern Jing Rice is cool; Southern Jing Rice is warm; Red Jing Rice is hot; White Jing Rice is cool; Very Late White Jing Rice is cold; New Jing Rice is hot; Aged Jing Rice is cool. Its main therapeutic actions are warming the middle jiao (Middle Burner) and benefiting qi.

[Discussion] "Jing" is the general name for grain rice, with early, middle, and late harvests. Only Chi Jing (Late Jing Rice) grows by relying on the Qi of Fire and Earth, and is harvested after mid-autumn. Its Stomach Qi reaches its peak upon completion, making it suitable for nourishment and serving as the primary reliance for health preservation. For example, Zao Jing (Early Jing Rice) grows before Metal Qi enters, and the Earth Qi is not yet thick. (It grows relying on Wood and Fire Qi and is harvested in the middle of late summer, meaning Fire Qi is full and Earth Qi is commanding.) Even Wan Jing (Very Late Jing Rice) grows when Earth Qi is retreating and Fire Qi is out of season. It can be used for dosage and treating diseases. (All Jings planted before Lixia (Start of Summer) have long ears and lush seedlings; if planted after Lixia, the yield is significantly lower. This shows that all things grow by relying on Wood and Fire Qi, whereas Very Late Jing Rice suffers from Fire Qi being out of season.)

Xi Er Gan: The sedimented juice from washing rice. The second wash is clear and usable, hence the name.

The flavor is sweet and cold. It treats clearing heat, stopping thirst and irritability, promoting urination, and cooling blood. For persistent hematemesis (vomiting blood), drink one cup of aged red rice washing water, warmed, three times daily. For epistaxis (nosebleed).

(Referring to Glutinous Rice) Nuo is sticky rice; Jing is non-sticky rice. When Bencao (Materia Medica) says "Dao" (Rice), it specifically refers to Nuo. Among Jing Rice, the sticky part is Nuo; among Ji (Broomcorn Millet), the sticky part is Nuomi (Glutinous Rice).

Nuomi (Glutinous Rice) tastes sweet and is warm in nature. It treats warming the middle jiao and benefiting qi, warming the spleen and stomach, stopping diarrhea and dysentery due to deficiency-cold, reducing frequent urination, stopping spontaneous sweating, promoting the eruption of smallpox/variolous eruptions, and treating asthma, headache, gu poison, and hemorrhoids. Spleen diseases should consume glutinous rice. (Sun Simiao said:) Glutinous rice is warm; when brewed into wine, it becomes hot; when boiled into maltose, it becomes even hotter. Therefore, those with spleen and lung deficiency-cold should consume it. (Li Shizhen said:) For cold diarrhea, eating it stir-fried stops the condition. For elderly people with frequent urination, consuming it as Ciga (glutinous rice cake) or pills at night also stops it. This demonstrates its ability to warm the lungs and spleen. (Again,) using it for eruptive diseases takes this meaning. (Another prescription:) For dysentery with inability to eat (Jinkou), take one sheng of glutinous grain, stir-fry until white flowers appear, remove the husk, mix with ginger juice to moisten, stir-fry again into powder. Add Huangqin (Scutellariae Radix) and Chuanxiong (Chuanxiong Rhizoma), each 5 qian. Decoct in one sheng of water until 0.8 sheng remains, and divide into doses.

[Discussion] The use of Nuomi lies in warming the lungs and spleen. However, cooked glutinous rice is sticky, obstructive, and stagnates Qi; stir-fried glutinous rice stops diarrhea and strengthens the spleen. Brewing wine makes it hot, and making maltose makes it very hot. Furthermore, glutinous rice is sticky and difficult to digest, strictly contraindicated for sick children. Those with existing phlegm-heat or wind-disease, or spleen disease unable to transport and transform, will most likely develop illness or accumulation from consuming it.

Nuomi Gan (Glutinous Rice Washing Water): The flavor is sweet and cool, benefits qi, and stops thirst and irritability. (Drinking freely will settle the symptoms; details are in Volume 1, Water Section.)