SAGO RICE RECIPES
SAGO RICE PORRIDGE RECIPE - SIMPLE CHINESE FOOD
Sago nourishes the skin. Sago has the function of restoring the skin's natural moisturization. Women who like to eat sago will not only have a good taste, but they can also become beautiful while eating! To invigorate the spleen and lungs, sago is warm in nature, has the effect of warming the spleen and invigorating the spleen, curing spleen and stomach weakness, and indigestion. Eating more has a good therapeutic effect on spleen and stomach weakness and indigestion. Strengthen physique Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace vitamin B group. These are all the nutrients our body needs. Eating more can strengthen the physique and improve immunity. .
The effect of yellow rice:
1. Clear heat and nourish the lungs. Yellow rice is sweet in taste and slightly cold in nature. It nourishes the yin and moisturizes the lungs, removes the dryness and heat of the lungs, and makes breathing smooth and comfortable. It has a certain effect on the development of boils, toxic fever, and swelling.
2. Lubricating laxative yellow rice is rich in dietary fiber, which is 4 times that of rice. It can lubricate the intestines, stimulate bowel movements, and have a good effect on preventing constipation.
3. Soothing the nerves and assisting sleep, yellow rice can nourish yin, and improve the sleeplessness caused by yin deficiency and yang. It can treat yang and yin deficiency, sleeplessness at night, long-time venting and weak stomach, and treat frostbite, scabies, toxic fever, poison Swelling and other embolism.
4. Nourishing yin and invigorating yellow rice to invigorate deficiency, nourishing essence and qi, moisturizing the lung and kidney, for the deficiency of lung and kidney. It is suitable for replenishing long-term physical weakness or wasting fatigue.
Provided by An Ran
Total Time 1 hours
Yield 3
Number Of Ingredients 4
Steps:
- Half a bowl of sago, a bowl of cooked sago
- Wash and put in an appropriate amount of water
- Cover and cook
- Seeing that the time is almost up, put in the cooked sago
- Stir evenly, with clear particles
- Put sugar in
- All you can eat
SAGO RICE JAGGERY PAYASAM, SABUDANA KHEER RECIPE | VAHREHVAH
Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or tapioca pearl), rice cooked in milk and sweetened with a delicious golden velvety jaggery and sugar mix syrup; flavored with the freshness of cardamom powder and topped with nuts (almonds, cashew nuts, and raisins).
Provided by Vahchef
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Steps:
- First, wash rice, sago and drain the water and transfer to the pressure cooker add water to cook it for some time but not to mash. Remove the lid of the cooker and cook it again by adding milk into it. In another bowl melt the jaggery by adding water let it comes to one boil. Add melted jaggery into the boiling rice mixture and cook it for some time. In a meanwhile take a pan add ghee fry cashew nuts, raisins, almonds till lightly colored. Add the dry fruits, cardamom powder to rice jaggery mixture and switch off the flame.
Nutrition Facts : Calories 125.5, FatContent 0.3, ProteinContent 2.7, CholesterolContent 0, SodiumContent 1
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SAGO PORRIDGE RECIPE - THE SPRUCE EATS
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Dec 07, 2011 · Get Recipe. Boil a small pot of water. When the water is boiling, add the sago. Reduce heat and simmer for 10 minutes. Occasionally stir the sides and bottom of the pot to prevent sticking. Get Recipe. After 10 minutes, the sago had turned partially translucent but you can still see some white dots. Turn off the flame.
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