味甘，微寒。止寒热，利大肠，疗漆疮。
陶隐居云∶此人以作酒及煮糖者，肥软易消。方∶药不正用，唯嚼以涂漆疮及酿诸药醪。
唐本注云∶此米功用是稻秫也。今大都呼粟糯为秫稻，秫为糯矣。北土亦多以粟秫酿酒，而
汁少
于黍米。粟秫应用别功，但本草不载。凡黍稷、粟秫、粳糯，此三谷之 （音仙）秫也。臣
禹
锡等谨按颜师古刊谬正俗云∶今之所谓秫米者，似黍米而粒小者耳，亦堪作酒。孟诜云∶
秫米，其性平。能杀疮疥毒热，拥五脏气，动风，不可常食。北人往往有种者，代米作酒耳。
肿良。根，煮作汤，洗风。又，米一石，曲三斗，和地黄一斤，茵
陈蒿一斤，炙令黄，一根据酿酒法。服之治筋骨挛急。日华子云∶无毒，犬咬，冻疮并嚼敷。
图经文具黍米条下。
圣惠方∶治食鸭肉成病，胸满面赤，不下食。用秫米汁服一中盏。肘后方∶卒得浸淫疮
有汁，多发于心，不早治，周身则杀人。熬秫米令黄黑，杵以敷之。梅师方∶治妊娠忽下黄
水如胶
黄各一两，细锉，以水七升，煎取三升，分服。食医心镜∶主寒热，利
米饭食之良。
衍义曰∶秫米，初捣出淡黄白色，经久色如糯，用作酒者是。此米亦不堪为饭，最粘，
故宜
酒。
味甘、苦，平，无毒。主益气，止烦，止泄。
陶隐居云∶此即人常所食米，但有白、赤、小、大异族四、五种，犹同一类也。前陈廪
米亦
是此种，以廪军人，故曰廪尔。唐本注云∶传称食廪为禄。廪，仓也。前陈仓米曰廪，字误
作廪，即廪军米也。若廪军新米，亦为陈乎？臣禹锡等谨按蜀本云∶断下痢，和胃气，长
肌肉，温中。孟诜云∶粳米，平。主益气，止烦泄。其赤则粒大而香，不禁水停。其黄绿即
实
都大新熟者动气。经再年者亦发病。江南贮仓人皆多收火稻。其
火稻宜人，温中益气，补下元。烧之去芒，春舂米食之，即不发病耳。又云仓粳米，炊作干
饭食之，止痢。又补中益气，坚筋，通血脉，起阳道。北人炊之，瓮中水浸令酸，食之暖
五脏六腑气。久陈者蒸作饭，和醋封毒肿，立瘥，又，研服之，去卒心痛。白粳米汁，主心
痛，止渴，断热毒痢。若常食干饭，令人热中，唇口干。不可和苍耳食之，令人卒心痛，即
急烧仓米灰，和蜜浆服之，不尔即死。不可与马肉同食之，发痼疾。日华子云∶补中，壮筋
骨，补肠胃。
图经文具稻米条下。
食疗云∶淮泗之间米多。京都、襄州土粳米亦香，坚实。又，诸处虽多，但充饥而已。
外台秘要∶蛟龙子生在芹菜上，食之入腹，变成龙子，须慎之。饧粳米、杏仁、乳饼煮粥。
食之三
肘后方
又渍酒
肠胃
哺，慎不
粳米饭及
衍义曰∶粳米，白晚米为第一，早熟米不及也。平和五脏，补益胃气，其功莫逮。然稍
生则
复不益脾，过熟则佳。
味甘，性微寒。能治疗寒热往来，通利大肠，治疗漆疮。
陶弘景说：这种米常被用来酿酒和煮糖，肉质肥软，容易消化。方剂中不正规使用它，只是咀嚼后涂抹在漆疮上，或者用于酿造各种药酒。
《新修本草》注解说：这种米的功效与稻秫相同。现在大都把粟糯称为秫稻，把秫称为糯了。北方也多用粟秫酿酒，但汁液比黍米少。粟秫应当有别的功效，只是本草中没有记载。凡是黍、稷、粟、秫、粳、糯，这三种谷物中的（音仙）秫米。臣禹锡等人谨按颜师古纠正谬误和俗字云：现在的所谓秫米，就像黍米但颗粒较小罢了，也可以用来酿酒。孟诜说：秫米，性质平和。能杀灭疮疥毒热，壅滞五脏之气，动风，不能经常食用。北方人往往种植它，代替米来酿酒而已。肿良。根，煮成汤，洗治风邪。另外，米一石，曲三斗，配合地黄一斤，茵陈蒿一斤，炙至黄色，按照一般的酿酒方法。服用它可以治疗筋骨拘挛急迫。日华子说：无毒，狗咬伤、冻疮都咀嚼后敷用。
《图经本草》在黍米条目下详细记载。
《圣惠方》：治疗吃鸭肉致病，胸部满闷面色发红，无法进食。用秫米汁服用一中盏。《肘后方》：突然得浸淫疮有汁水流出，多由心火引起，如果不早治，全身发作会致死。将秫米炒至黄黑色，捣碎后外敷。梅师方：治疗妊娠突然流下如胶黄的黄水。各一两，细切，用水七升，煎取三升，分次服用。《食医心镜》：主治寒热，利米饭食用良好。
《衍义》说：秫米，刚捣出来是淡黄白色，时间久了颜色像糯米，用来酿酒的就是这种。这种米也不适合做饭，最粘，所以适宜酿酒。
味甘、苦，性平，无毒。主要益气，止烦，止泄泻。
陶弘景说：这就是人们常吃的米，只是有白、赤、小、大不同种类四、五种，仍属于同一类。以前的陈廪米也是这种米，因为给军人发粮，所以叫廪米。《新修本草》注解说：传说吃廪米就是吃俸禄。廪，指仓库。以前的陈仓米叫廪，字误写为廪，即廪军米。如果是廪军的新米，也算陈米吗？臣禹锡等人谨按蜀本云：止住痢疾，调和胃气，长肌肉，温中。孟诜说：粳米，性平。主要益气，止烦泄。其中红色的米粒大而香，不禁水停。黄色的绿色的则是实在的大新熟者动气。经过两年也会发病。江南储存在仓库的人都多收火稻。火稻对人有益，温中益气，补下元。烧去芒刺，春舂米食用，就不会发病。又说仓粳米，蒸干饭吃，止痢。又补中益气，强筋，通血脉，起阳道。北方人蒸煮它，在瓮中水浸令酸，吃它暖五脏六腑气。久存的蒸作饭，和醋封毒肿，立即痊愈，另外，研粉服用，去除突发心痛。白粳米汁，主心痛，止渴，断热毒痢。如果常吃干饭，使人热中，嘴唇口干。不可和苍耳一起吃，使人突发心痛，就急忙烧仓米灰，和蜜浆服用，否则就会死。不可与马肉同吃，引发旧病。日华子说：补中，壮筋骨，补肠胃。
《图经本草》在稻米条目下详细记载。
《食疗》说：淮泗之间的米多。京都、襄州土粳米也香，坚实。另外，各处虽然多，但仅充饥而已。
《外台秘要》：蛟龙子生在芹菜上，吃进肚子，变成龙子，必须谨慎。饴糖粳米、杏仁、乳饼煮粥。吃三次... 又浸泡酒... 肠胃... 哺，慎不... 粳米饭及...
《衍义》说：粳米，晚白米为第一，早熟米不及。平和五脏，补益胃气，其功效无可比拟。然而稍生则... 复不益脾，过熟则佳。
Sweet in taste, slightly cold in nature. It treats alternating chills and fever (Han Re), promotes bowel movement, and treats lacquer dermatitis (Qi Chuang).
Tao Hongjing stated: This grain is commonly used for brewing wine and boiling sugar; it is plump, soft, and easy to digest. In prescriptions, it is not formally used, but rather chewed and applied topically to lacquer dermatitis or used to brew various medicinal wines.
The *Xin Xiu Ben Cao* annotation states: The efficacy of this grain is the same as Dao Shu Mi. Currently, Su Nuo is largely called Shu Dao, and Shu is called Nuo. In the north, Su Shu is also often used to brew wine, but the juice yield is less than that of Shu Mi. Su Shu should have other efficacies, which are merely not recorded in the *Ben Cao*. Among Shu, Ji, Su, Shu, Jing, and Nuo, these three grains' [Shen] Shu Mi. Minister Yu Xi et al. respectfully followed Yan Shigu's correction of errors and vulgarisms, stating: What is currently called Shu Mi resembles Shu Mi but has smaller grains; it can also be used to brew wine. Meng Shen said: Shu Mi has a neutral nature. It can eliminate toxic heat from sores and scabies, cause stagnation of Qi in the five zang organs, stir wind, and should not be eaten frequently. People in the north often plant it to replace rice for brewing wine. [Text fragment: Swelling good.] The root, boiled into decoction, washes away wind pathogens. Additionally, one shi of grain, three dou of yeast, combined with one jin of Dihuang (Rehmanniae Radix) and one jin of Yinchen Hao (Artemisiae Scopariae Herba), roasted until yellow, according to general wine-brewing methods. Taking it treats spasm and tension of sinews and bones. Ri Hua Zi said: Non-toxic. For dog bites and frostbite, chew and apply externally.
The *Tu Jing Ben Cao* details are under the entry for Shu Mi.
The *Sheng Hui Fang*: Treats illness caused by eating duck meat, characterized by chest fullness, red face, and inability to eat. Take one zhong zhan of Shu Mi juice. The *Zhou Hou Fang*: Sudden onset of impetigo (Jin Yin Chuang) with exudate, often originating from heart fire; if not treated early, systemic involvement can be fatal. Roast Shu Mi until yellow-black, pound it, and apply externally. Mei Shi Fang: Treats sudden discharge of yellow fluid like glue during pregnancy. Each [ingredient], one liang, finely chopped, decocted in seven sheng of water to obtain three sheng, taken in divided doses. The *Shi Yi Xin Jing*: Mainly treats alternating chills and fever; eating rice cooked with it is beneficial.
The *Yan Yi* states: Shu Mi, when first pounded, is pale yellow-white; after a long time, its color resembles Nuo Mi, which is used for brewing wine. This grain is unsuitable for making rice porridge due to its stickiness, hence suitable for wine.
Sweet and bitter in taste, neutral in nature, non-toxic. It primarily tonifies Qi, relieves vexation, and stops diarrhea.
Tao Hongjing stated: This is the rice people commonly eat, differing only in white, red, small, and large varieties, four or five types, yet belonging to the same category. The former Chen Lin Mi was also this type of rice; because it was issued to soldiers, it was called Lin Mi. The *Xin Xiu Ben Cao* annotation states: Legends say eating Lin Mi means eating salary. Lin refers to granaries. The former Chen Cang Mi was called Lin; the character was mistakenly written as Lin, referring to soldier-issued rice. If it is new Lin Jun rice, is it considered old? Minister Yu Xi et al. respectfully followed the Shu Ben saying: Stops dysentery, harmonizes stomach Qi, builds muscle, warms the middle. Meng Shen said: Jing Mi is neutral. It primarily tonifies Qi, stops vexation and diarrhea. The red ones have large grains and are fragrant, but prone to water retention. The yellow-green ones are substantial, newly harvested, and stir Qi. After two years, they may also cause disease. People storing grain in Jiangnan warehouses often harvest Huo Dao. Huo Dao benefits people, warming the middle, tonifying Qi, and supplementing the lower yuan. Burning off the awns, pounding in spring, and eating the rice prevents disease. It is also said that Cang Jing Mi, steamed into dry rice, stops dysentery. It further tonifies the middle, tonifies Qi, strengthens sinews, unblocks blood vessels, and arouses yang function. Northerners steam it, soak in water in jars until sour, and eating it warms the Qi of the five zang and six fu organs. Long-stored rice steamed into meal, mixed with vinegar, seals toxic swelling, leading to immediate recovery. Additionally, ground and taken internally, it removes sudden heart pain. White Jing Mi juice treats heart pain, quenches thirst, and stops dysenteric dysentery caused by heat toxins. If one frequently eats dry rice, it causes heat in the middle, dry lips and mouth. Do not eat with Cang Er, as it causes sudden heart pain; immediately burn granary rice to ash, mix with honey water, and take, otherwise death ensues. Do not eat with horse meat, as it triggers chronic diseases. Ri Hua Zi said: Tonifies the middle, strengthens sinews and bones, tonifies intestines and stomach.
The *Tu Jing Ben Cao* details are under the entry for Dao Mi.
The *Shi Liao* states: Rice is abundant in the Huai and Si regions. Jing Du and Xiang Zhou local Jing Mi is also fragrant and firm. Additionally, although abundant everywhere, it merely serves to satisfy hunger.
The *Wai Tai Mi Yao*: Jiao Long Zi grows on celery; if ingested, it transforms into a dragon child in the abdomen, so caution is required. Yi Jing Mi, Xing Ren, Ru Bing cooked into porridge. Eat three times... Also steep in wine... Intestines and stomach... Meal, beware not... Jing Mi rice and...
The *Yan Yi* states: Jing Mi, late-harvest white rice is the best, early-harvest rice is inferior. It harmonizes the five zang organs, tonifies stomach Qi, and its efficacy is unmatched. However, if slightly raw... it does not benefit the spleen; if overcooked, it is excellent.