Rice Gruel

Manda is the thin watery portion obtained from cooking rice. It is light, easily digestible, appetizing, absorbent, and relieves thirst. It is particularly beneficial in conditions of weak digestion, fever, and debility. Manda is considered the lightest among all rice preparations. It kindles digestive fire (Agni), is cardiotonic, and helps in conditions where heavy food cannot be tolerated. The preparation method involves cooking rice with excess water and straining out the liquid portion. Verse references: 1-2.

• Deepana (appetizing)
• Grahi (absorbent)
• Trishna-nigrahana (thirst-relieving)
• Balya (strengthening)

Post-purification dietary regimen (Samsarjana Karma) progresses from thin rice gruel through seven consecutive meal stages over multiple days, restoring digestive strength.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 15: Hospital Management & Purification Guidelines (Upakalpaniya Adhyaya / उपकल्पनीय अध्याय)

For diminution of purisha (feces), kulmasha, masha, kuskund (mushrooms), ajamadhya (meat of abdomen and trunk of goat), yava, shaka (leafy vegetables), and dhanyamla (sour rice gruel) should be given.

— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 6: Analysis of the Body (Sharira Vichaya Sharira / शरीर विचय शरीर)

During this treatment, on digestion of the drug, rice gruel and milk or meat soup should be given to eat.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)

Or else, after the intake of manda (gruel water) and peya (liquid rice gruel), the patient is given milk processed with pippali (Piper longum), shunthi (Zingiber officinale) and maricha (Piper nigrum) for six days.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 13: Abdominal Diseases Treatment (Udara Chikitsa / उदरचिकित्सा)

Its oral administeration in a proper dose to patients suffering from udara roga with peya (liquid rice gruel), sweetened milk or sweet tasting meat soup cures udara roga [141].

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 13: Abdominal Diseases Treatment (Udara Chikitsa / उदरचिकित्सा)

Definitions of Kanjika and Sandaki: a fermented preparation made from Kulmasha (cooked grain), Dhanya (paddy), and Maranda (a specific grain) is called Kanjika (sour rice gruel).

— Sharangadhara Samhita, Madhyama Khanda, Chapter 10: Asavarishta-Sandhanakalpana (Fermented Preparations)

Since these two conditions rarely occur without association with ama (toxins), after fasting, the regimen of peya (thin rice gruel) etc.

— Sharangadhara Samhita, Parishishtam, Chapter 26: Treatment of Fever with Diarrhea (continued)

Peya (thin rice gruel) is the first food given after therapeutic fasting.

— Sharangadhara Samhita, Parishishtam, Chapter 26: Treatment of Fever with Diarrhea (continued)

Thereafter, preparations made with utpala-shashthaka (group of six herbs including blue lotus) and laja-manda (roasted rice gruel) etc.

— Sharangadhara Samhita, Parishishtam, Chapter 26: Treatment of Fever with Diarrhea (continued)

Old Shali rice gruel with ghee, Jivanti (Leptadenia reticulata), Punarnava (Boerhavia diffusa), pointed gourd, and green gram soup — these are always beneficial.

— Sharangadhara Samhita, Parishishtam, Chapter 49: Diet for Abscess (Vidradhi-Vrana Pathyapathyam)