Paddy

Paddy or rice belongs to the plant family Poaceae or Gramineae, the grass family and is one of the most useful crops in the world with several varieties that are known to be endemic. With hybridization and genetic engineering, it has now been successfully cultivated in newer regions having climatic diversities. Today there are dwarf varieties, which stand just 30 cm. high, but in regions with problem of flooding, there are varieties that grow over 3 cm. high. As this is a common plant especially in the countries of the east, the description appears to be redundant but suffice it to say that the plants loves moist region. According to some botanists, there are over 10,000 varieties of paddy or rice.

MEDICINAL USE:
*Internal inflammation.
*It has a soothing and sedative effect.
*Bowel problems.
*Skin infection, scalds and burns.
*Dysentery.

HOW TO USE:
*The water obtained from boiling the rice into a rice gruel, commonly called rice-water or "canjee" is
  used for internal inflammatory diseases with good results.
*The same rice-water has a soothing and sedative effect.
*The same rice-water can also be used as enema in affection of the bowels.
*Rice flour can be used as a poultice, mixed with honey, for erysipelas or contagious infection of the
  skin, scalds and burns.
*Rice-water is indicated with good result in dysentery.
*As a food, the unpolished rice has a great nutritive value. When polished, much of its value is lost.

PARTS USED:
*The rice grains.

DOSE:
As recommended above.

Normal Dosage For:

Adults: 4 or 5 cups a day.
Aged 6 to 9 years: 2 cups a day
Aged 2 to 5 years: 1 cup a day
1 to 2 years: 1/2 cup a day
Below 1 year: 1/4 or less cup a day

A Useful Table for Quick Measurements:
1 tbsp = 5 grams (green herb)
1 dessertspoon = 2 grams (dry herb)
1 teaspoon = 25 drops
1 cup = 16 tbsp

1 litre = 7 or 8 cups