Glutinous rice, also known as Jiangmi, is a type of rice often used to make zongzi (rice dumplings) or congee. In Traditional Chinese Medicine (TCM), it is considered sweet in nature and warm in property. It is believed to nourish the body's vital energy (Qi), generating warmth throughout the body to provide cold resistance and nourishment, making it most suitable for consumption in winter.
The primary function of glutinous rice is to warm and tonify the spleen and stomach. Therefore, it can be very therapeutic for those with a deficient spleen and stomach Qi who often experience diarrhea. Additionally, it can alleviate symptoms caused by Qi deficiency, such as night sweats, a sagging sensation in the lower abdomen after pregnancy, and shortness of breath and fatigue from physical exertion. The ancient TCM classic "Ben Jing Shu Lun" elaborates on the health-preserving effects of glutinous rice, describing it as "the grain that tonifies the spleen and stomach, and benefits the lung Qi. When the spleen and stomach benefit, the middle jiao (referring to the stomach) becomes warm, and strength is solidified. This warmth nourishes Qi; when Qi flows smoothly, the body naturally generates more heat. It is suitable for those with deficiency and coldness in the spleen and lungs."
For people with different ailments in winter, here are several ways to consume glutinous rice: For stomach ache caused by Yang deficiency, cook glutinous rice and red dates into a congee and eat it. For a weak spleen and stomach with symptoms like bloating, listlessness, and fatigue, cook glutinous rice, lotus seeds, red dates, and Chinese yam into a congee, and add an appropriate amount of sugar after it is cooked. For diarrhea and indigestion caused by a deficient spleen and stomach, boil glutinous rice wine, add eggs, and cook until done before eating.
Because glutinous rice is sticky and difficult to digest, it is important to consume it in moderation. It is best for children to avoid it.