How to cook rice Ayurveda way...?

Rice is easy to digest and a good source of energy. In Ayurveda recepies are given to make different varieties of rice such as Manda, Peya, Vilepi, Yavagu, Yusha, khichdi, bhakta etc. Earlier are easier to digest. As the digestion improves next variety is to be taken.
These are basically for

•  An ill person 
• After Panchkarma procedure (Vamana, Virechana) 
• Whose digestive power is lowered. 
• For kids and elderly people.

They are easy to digest and improve the digestive power and normalize the vitiated doshas. 

   Among the different varieties of rice in India, Sali and Vrihi are to basic. Sali rice is harvested in winter and Vrihi rice is harvested in autumn. Sali rice alleviates all three doshas and and is light to digest while Vrihi rice causes acidity and is heavy to digest. Sali rice should be preferred in diet. Maha sali is called as Basmati rice and is aphrodisiac and alleviates kapha and pitta doshas.

Pre-procedure:

Wash rice to remove water soluble impurities. Don't wash too much as nutrient loss is more in washing than cooking.

Manda: 

• Rice is cooked in 14 times of water and then rice is separated. The liquid part without any rice is called as Manda.
• Add ginger powder and a pinch of black salt to it.
• It is carminative and digestive.
• It is good for people whose digestive power is poor and needs energy.
• Other varieties of Manda are made from Barley and roasted rice. They lower the kapha and pitta doshas, purify blood  and good for the one who has got fever and thirst.
• The Manda prepared from reddish variety of rice is most wholesome, refreshing and strength promoting. It is sweet and has cooling effect on body.
• The Manda prepared from rice and half of green gram with added trikatu    ( black pepper, pepper and ginger powder), coriander, asa fataeda, and oil (for tadka) is called as Ashtaguna manda. It improves the digestive power, body strength, cleanses the urinary system, relieves fever , promotes vitality and improves blood formation..

Peya:

• Rice is cooked in 14 times of water. The liquid part with few rice particles is called as Peya. 
• Peya cures morbid hunger and thirst. It causes sweating, improves digestive power and helps elimination of gas and stool through downward tract.
• When the digestive power is little improved it can be taken.

Yusha:

• It is same as Peya but made with lentils. 
• It gives strength and lowers kapha dosha and cures diseases of throat.

Vilepi:

• Rice is cooked in 4 times of water to make thick, semisolid consistancy is called as Vilepi. 
• It is wholesome, refreshing, sweet in taste and digestive stimulant. It is constipative, cardiac tonic and gives strength to body. It cures morbid hunger and thirst.

Yavagu:

• Rice and half of moong dal is cooked in 6 times of water. It is more liquid and like kheer. 
• It is thinner in consistency than khichdi. 
• Another variety is dal and sesame seeds cooked together.
• It is costipative, light, and satisfying. It gives strength to body.

Krushara (Khichdi)

• It is cooked same as Yavagu, but it is slightly thicker.
• You can add vegetables and spices to it to improve taste and nutrition value, once appetite is improved.
• It promotes strength and alleviates vata.

Bhakta (Odana or Anna) :

• Rice is cooked in 14 times of water and then all water is drained out. 
• Odana is light to digest and doesn't cause heaviness in body. Gives strength to body.
• If the rice is dry roasted before cooking then it becomes even more light.
• If anna is exceedingly hot then it reduces strength, if it is cold and dry then it is difficult to digest. If it is exceedingly sticky then it gives heaviness to body.
• The anna cooked with oil, meat, vegetables, fruits, rhizomes, pulses, sour thing or milk i.e. biryani or pulav , then it becomes heavy , nourishing and aphrodisiac

• Curd mixed rice is cooling, refreshing and a good digestive stimulant.It cures fatigue and piles.

Saktu:(Shali saktu)

• Dry roasted rice flour is mixed in water with added sugar and honey is called as Shali saktu.
• It is light, cooling, appetiser, digestive stimulant and constipative.