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Rice (Oryza sativa)

Bitter. Primarily warms the middle jiao, but consumption easily causes internal heat and leads to dry stools.

Tao Hongjing stated: In Daoist prescriptions, medicinal substances sometimes use both rice (Dao mi) and non-glutinous rice (Jing mi), indicating they are two different items. He described rice as white like frost. Furthermore, this type of rice is absent in the Jiangdong region, where people generally refer to Jing mi as Dao mi. It is unclear how its color category is defined. The *Tang Bencao* commentary notes: "Dao" is a general term for grain. The *Erya* states: "(Du), which is Dao." Jing refers to non-glutinous varieties; another name is "". Si Shengzhi said: Jing Dao and Xu Dao; Jing Dao is planted in March, Xu Dao in April; these are all Dao. Tao's separation into two distinct matters is deeply incomprehensible. Our current examination follows Li Hanguang's *Yinyi*: According to character dictionaries, "Jing" means Dao. "Ci" (Ci) means rice cake. Clearly, making Ci from Dao rice implies it is glutinous rice. The fine bran being white like frost for grain called Dao causes confusion. New and old commentaries are largely speculative; the current Dao mi is actually glutinous rice. Additionally, "" and "Jing" share the same pronunciation; perhaps ancients often distinguished these two rices as distinct types. Minister Yuxi et al. carefully examined the *Erya*: "", Dao. Explanation: Distinguishes two names. Guo Pu said: Currently, Peiguo calls it "". The *Book of Songs · Zhou Song* says: Abundant millet and abundant "". The *Book of Rites · Nei Ze* says: Beef pairs well with "". The *Odes of Bin · July* says: Harvest Dao in the tenth month. This is one substance. The *Shuowen Jiezi* states: Peiguo calls Dao "". Jing belongs to the "" category. The *Zilin* says: Nuo is glutinous Dao. Jing is non-sticky Dao. However, Jing and Nuo are very similar, differing only in stickiness. According to the *Shuowen*, Dao is Nuo. Jiangdong calls Nuo (Ji Luan Qie). Yan Shigu in *Kanmiu Zhengsu* stated: The Dao mi mentioned in the *Bencao* is now glutinous rice. Tao mistook Nuo for Xu and did not recognize that Dao is Nuo, hence his explanation was unclear. Xu Shen's *Shuowen Jiezi* states: Xu is the sticky variety of Ji. Dao belongs to "". Peiguo calls Dao "". Also, the *Jijiu Pian* lists: Dao, Shu, Xu, Ji. Zuo Si's *Shudu Fu* mentions: Jing Dao vast and extensive. This confirms Dao is Nuo, produced alongside Jing. Later, because Dao is a grain with awns, Jing and Nuo were sometimes collectively referred to as Dao. Confucius said: Eat that Dao. The Rites of Zhou established the position of Dao Ren; the Han dynasty set up Dao Tian Shi. These all refer to the single category of Dao and Nuo, so later generations confused them, unaware that Dao originally meant Nuo. Chen Cangqi stated: Glutinous rice has a slightly cold nature; consuming it with miscellaneous meats during pregnancy is detrimental to the fetus. Eating one dou prepared as porridge treats Xiao Ke (wasting-thirst syndrome). Long-term consumption makes the body soft. Shu mi and Nuo fed to kittens and puppies cause their legs to bend and become immobile, as they relax human tendons. He also stated: Dao stalks treat Huang Bing (jaundice) where the body turns golden; boil the juice for immersion. Rice awns, fried until yellow, ground finely, taken with wine. Meng Shen stated: Glutinous rice is cold. Causes excessive sleep. Triggers wind disorders and disturbs Qi; should not be eaten in excess. For persistent vomiting after Huoluan, grind one bowl with clear water and drink to stop it. Chen Shiliang stated: Glutinous rice promotes blood circulation in Ying and Wei; long-term consumption may cause palpitations and pain in carbuncles, ulcers, and boils. Do not consume with alcohol, as it prolongs intoxication; it can resolve Yuanjing toxicity. Xiao Bing stated: Glutinous rice obstructs Qi in meridians, causing flaccidity of limbs and wind-induced dizziness. Treats hemorrhoids; eat pancakes made with camel fat. Take on an empty stomach without the patient knowing. Ri Huazi stated: Glutinous rice is cool and non-toxic. Tonifies the middle and supplements Qi, stops Huoluan. Take one he, grind with water, or cook as porridge. Dao Wen treats Gu Du (gu poison); take concentrated decoction. Dao stalks treat generalized jaundice; take boiled juice.

*Tujing* states: Rice includes "" Dao (same as Jing) and Nuo Dao. Old texts do not record their origin provinces; currently, they are cultivated wherever there are paddy fields. Since "" and Nuo are collectively called Dao, while the *Benjing* classifies "" as Jing mi and Nuo as Dao mi: Carefully examining the *Erya*: "(Du), Dao." Explanation: Distinguishes names. *Book of Songs* says: Abundant millet and "". *Book of Rites · Nei Ze* says: Beef pairs with "". *Shuowen Jiezi* says: Peiguo calls Dao "". Jing belongs to "". *Zilin* says: Nuo is sticky Dao. Jing is non-sticky Dao. Current usage aligns with the *Zilin*. The *Benjing* nomenclature aligns with the *Shuowen*. The previous entry mentions Chen Lin Mi, which is Jing mi stored in granaries for soldiers. It is used most frequently in medicine; Dao stalk ash also treats diseases. Liu Yuxi's *Chuanxin Fang* records: Li Congshi in Hunan treated injuries from horse falls using Dao stalk ash mixed with unpressed new wine lees and salt. The mixture is filtered through the ash to obtain juice, which is applied to painful areas for immediate relief. This applies even to back injuries. Good lees can be used instead of fresh pressed wine. Glutinous rice shares similarities with soybeans, fermented beans, and sauces in certain properties.

*Tang Bencao* states: Non-toxic. *Waitai Miyao*: Prescription for thirst: Two sheng of glutinous rice, wash and collect the starchy water (Gan). Drink it to settle symptoms. If not thirsty, no need. Another prescription: For those with thirst, eat until full, grind glutinous rice to extract white juice, drink freely until cured. Mei Shi Fang: Treats Huoluan, palpitations with heat, restlessness, and thirst. Use glutinous rice washing water (Gan zhi), drink as desired. Sun Simiao stated: Glutinous rice is sweet in taste, the grain of the Spleen. Suitable for Spleen disorders; tonifies Qi and stops diarrhea. Consuming it warms the middle, causes internal heat, and leads to hard stools. *Jianyao Jizhong* treats persistent epistaxis unresponsive to medication. Dusheng San is administered below. Lingyuan Fang: Treats metal wounds, water toxicity, bamboo/wood splinters, and carbuncle/ulcer heat toxins. Change water twice daily, gently wash to remove water without crushing. Soak until Dragon Boat Festival, then take out and shade-dry. Store in raw silk bags, hang in ventilated areas. Take a small amount when needed, fry until charred black, grind to powder, mix with cold water into a paste. Apply to cover the wound size, secure with silk cloth, avoid movement until healed. If metal wounds contact dirty water and pus forms with increasing swelling, immediately wrap with medicinal paste. Within one to two meals' time, swelling subsides, pus ceases, until the wound closes. For early-stage carbuncles/toxic sores showing redness, heat, and swelling, apply paste immediately. Check next day; swelling and toxin dissipate overnight. For throat obstruction, sore throat, and mumps, apply paste to the neck and swollen areas. For splinters, apply before sleep; check next day if the splinter is embedded in the paste. If applied to swelling, replace when dry, keeping it moist is ideal. Only metal wounds and water toxicity should not be changed frequently to avoid disturbing the wound. *Shanghan Leiyao*: Treats epidemic febrile diseases with hand swelling nearing detachment. Soak in Dao stalk ash juice. Divide into two doses. *Bowuzhi* notes horses eating grain suffer heavy legs and immobility.

*Yanyi* states: Current rice used for brewing wine is this; paddy rice is all called Dao. Having previously discussed Jing mi, this Dao mi is undoubtedly Nuo Dao. Its warm nature allows wine production; wine is Yang, thus causing heat. It also causes hard stools; only Nuo Dao could achieve this. *Xiyu Ji* states: India's climate is humid and hot; rice harvests four times a year, which serves as verification.