RICE AND GINGER TEA / BEE TEH (about 30-day supply)
- 1 lb (500 g) of uncooked jasmine rice
- 2 lbs (1 kg) of fresh old ginger (skin on)
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. 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
When ready to be used, use about 3 tsp 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 warmed. Let it sit for about an hour or so before drinking. Strain it before drinking so you wont bite into the rice granules.