Rice water for beautiful hair
Rice water is rich in the vitamins, minerals and amino acids that nourish your skin and hair. This misty coloured liquid is not only as effective as the best commercial hair care merchandise out there but it is completely free of harmful chemicals. Best of all its slightly gelatinous consistency feels really good on your skin.
For centuries Asian women have used rice water to beautify their hair and skin. During the Heian period woman from the Japanese imperial palace used the water retained after rinsing rice for washing their hair. This water, called yusuru, was used to help their hair grow long and shiny. Many women had hair so long that would sweep the floors as they walked.
The lovely Yao women from Huangluo village in Southern China wash their hair using fermented rice water. They have an average hair length of six feet, and even in their eighties their long hair remains black and shiny.
In India rice water is know as Kanji Water and according to Ayurvedic Medicine has several benefits: Kanji helps regulate body temperature and delivers instant energy, especially when the body is dehydrated or depleted from illness. It is beneficial for stomach issues like bloating, constipation and diarrhea.
Rice water is effective for firming and toning the skin, giving it a smooth texture. It’s the perfect ingredient to tighten pores and bring a glow to the face. Using rice water regularly can reduce age spots over time. Wash your face, then soak a cotton pad in the rice water and apply it all over. Let your face dry naturally. Rinse it off 20 to 30 minutes later.
Rice water softens hair, improves elasticity and reduces surface friction making it more manageable and healthier-looking. After shampooing work in some rice water into your hair, leave it on for a few minutes, then rinse well.
How to make rice water
1 part brown rice
14 parts water
Uncooked: First rinse the rice to get rid of any impurities. Let the rice soak for 10 to 15 minutes. To help release the vitamins and minerals swirl the rice around until the water turns cloudy. Let it soak for 20 minutes and then drain it. The advantage of this method is that it quick and simple and you can then cook your rice as you prefer, however the nutrients won’t be absorbed as effectively as with the other methods.
Cooked: Rinse the rice, and then boil it for about an hour. Strain out the rice and let it cool. The vivid white water that is left over will contain a high concentration of nutrients. The rice itself will be very soggy so I suggest using it to make a delicious rice congee.
Fermented: Rinse the rice and then soak it for 20 minutes. Strain out the rice water into a clean bowl and cover it with a cloth. Leave it at room temperature until it turns slightly sour. This will take 24 to 48 hours depending on how warm the weather is. Fermented rice water is very potent so dilute it with a cup of warm water before use.
Drinkable Kanji: Cook a cup full of rice in three to four cups of water. Once the rice is half-cooked, strain the liquid. To this liquid, add some salt or sugar to taste. Drink while warm.
If you decide to use rice water please send me a message. I'd love to hear your experience.