Besides drinking the Black Dates, Ginger, Goji Berry, Longan and Dang Shen Tea, this is another type of drink that I’m having on a daily basis in replace of water. While the Black Dates, Ginger, Goji Berry, Longan and Dang Shen Tea has a sweet taste to it, this tea is basically made “plain” to wash down the taste of sweetness from having Black Dates, Ginger, Goji Berry, Longan and Dang Shen Tea. As you will see in a more recipe to come, ginger is the main ingredient in all the cooking in Confinement diet. It doesn’t matter what you cook and what you drink, ginger will be in there. Ginger is even used for bathing during this period. I have to admit though, ginger is very “warming” and the whole idea of Confinement diet is to keep the postnatal body warmed.
This Rice and Ginger Tea or in Hokkian Dialect we called it Bee Teh is made from uncooked jasmine rice and sliced ginger that is being sauteed dry (without any oil) for almost 2 hours and it will reduce in volume. This is usually made in bulk so that you have supply for that one month of confinement period. I enjoy drinking the tea too as a matter of fact. The ginger does give you a sense of warmth.
RICE AND GINGER TEA / BEE TEH (about 30-day supply)
- 1 lb uncooked jasmine rice (500 g)
- 2 lbs fresh old ginger (skin on) (1 kg)
- Clean and brush the skin of ginger and then sliced thinly
- Clean the rice and drain the water completely
- It is best to use a wok if you have one, otherwise, a large skillet or pot will work too. Get the wok really hot and then put in the rice and ginger. Lower the heat and then saute for the next 2 hours or so over low heat. It will get lighter and lighter as you saute them
- Once it has reduced in volume, turn off the heat and then let it completely cool before store them in an air-tight container. It is very important to let them cool down completely before storing or condensation will form and the ginger and rice may get moldy
How to serve:
- When ready to be used, use about 3 tbsp of the rice and ginger mixture and pour about 4 cups of hot water. It is best if you have a thermos for this purpose, to keep it warm. Let it sit for about an hour or so before drinking. Strain it before drinking so you won't bite into the rice granules.
Rather than stir-frying, could you roast in the oven? I don’t have a wok or a cooktop. I have a microwave and a convection toaster, though.
Hi Anne, I think it may work too. I never tried it, but I don’t see why it won’t work. You can probably try roasting at 285 F until they are dry and try to stir 2-3 times in between. I’m not sure exactly how long this may take. start checking at around 30 minutes probably
Hi, does it make a difference if it’s jasmine or basmati rice?
Hi Nina, not really. You can use either one.
This was one recipe I didn’t have to repeat made enough for 30 days. Thank you
My mom did the same thing 🙂
Saute for 2 hours? It literally means that I cannot leave the stove because the rice and ginger might be burnt! (Sorry, I’m really new to this)
Hi Angelina, unfortunately, it does take roughly about that long to stir fry it low and slow so the rice and ginger really dry up. You will be stir-frying it on low heat, so the ginger and rice won’t get burnt. It’s okay to step away a little bit, but of course, you don’t want to leave it unattended for a long time. This will make a month supply though at least!
Right. That makes sense. Thank you Marvellina! Your information on confinement has helped me a lot!
You are welcome Angelina 🙂
hi, can check how long can the cooked mixture be kept in. air tight container? after cool down need to keep inside fridge?
My mom said you can keep it for up to 2 months without refrigeration if you stir fry it until really dry and then let it cool down completely so no condensation collected inside the container, which will make the rice and ginger moldy and go bad quickly. It’s important to let it cool down completely. Please let me know if anything is unclear 🙂
I chanced upon your blog while searching for confinement recipes. Just wanted to check whether it makes a difference between the kind of ginger being used, i.e. old ginger and young ginger? and whether it’s alright to use brown rice instead of jasmine rice?
Thanks so much for your recipes! I too, am doing without a confinement nanny this time round, so it really helps to be prepared beforehand.
Hi Theresa, Yes, the old ginger is actually better. Mom said it’s “spicier”. Try to pick ginger that are not plump (mainly filled with water). My usual instinct is to go for the plump and good looking ones ha..ha.. but mom said the skinny ones are actually better. And Ginger comes from Southeast Asia such as Indonesia, Singapore, Malaysia, and Thailand are actually better. They are spicier. I live in the U.S. and so the ginger here comes from China and mom said Chinese ginger is much more milder. But we have not much choice here so…. just so you know 🙂
Thank you so much for this recipe and all your other recipes! I’m having trouble finding a confinement lady so I’m trying to be as prepared as I can before baby arrives so that it will hopefully lessen the work for my mum.
Oh my…I’m glad your mom can at least help you. Congratulation to you btw 🙂 Let me know if you need any more recipes or info. Thanks for leaving me a comment 🙂
This is awesome. Thank you for even measuring for 30-day supply!
You are welcome. My mom made that when she’s doing my “confinement” diet. Thanks for stopping by.