即 也。粘者为糯。不粘者为粳。六七月收者为早粳。八九月收者为迟粳。十月收者为
晚粳。北方气寒。八九月收者。即可入药。南方气热。惟十月晚稻气凉。乃可入药。滇岭之
粳。性热。又惟彼土宜之。一种占谷。闽人始从占城国得之。宋时分给诸道为种。故今各处
皆有。高低俱可种。其熟最早。六七月收。品类亦多。有赤白二色。与粳大同小异。入药解
热。以晚粳为良。
气味甘平。北粳凉。南粳温。赤粳热。白粳凉。晚白粳寒。新粳热。陈粳凉。主治温中
益气
之则
仲
桃
〔论〕粳乃谷稻之总名。有早中晚三收。惟迟粳乘火土之气以生长。而斩获于仲秋之后。
其
胃
气之旺以告成。宜于充食。为养生首赖。如早粳。金未进气。而土气亦不浓。（乘木火之气
以生长。而斩获于季夏之半。是火气全而土气亦司令也。）即晚粳。土气将退。而火气更失
时。以之剂量治病则可耳。（诸粳属立夏前种者。穗长而秧茂。迟之立夏后。则大不及。可
知凡物之生。必藉木火之气。而晚粳为火气失时也。）
淅二泔
洗米沉汁也。第二次者清而可用。故名。
气味甘寒。主治清热止烦渴。利小便凉血。吐血不止。陈红米泔水温服一钟。日三次。
衄血
（即糯稻）糯。粘稻也。粳。不粘稻也。本草所谓稻。乃专属糯。粳之粘者为糯。稷
之粘
糯米
味甘。性温。主治温中益气。暖脾胃。止虚寒泄痢。缩小便。收自汗。发痘疮。方书
喘头风蛊毒痔。脾病宜食糯。（孙真人）糯米性温。酿酒则热。熬饧尤甚。故脾肺虚寒者宜
之。（濒湖）冷泻者。炒食即止。老人溲数者。作粢糕或丸子夜食。亦止。其温肺暖脾可知。
痘证用之。亦取此义。（又）下痢噤口。糯谷一升。炒出白花。去壳。用姜汁拌湿。再炒为
末
入
秘
糯
黄川芎各五钱。水一升。煎八合。分服。
〔论〕糯米之用。温肺暖脾。但熟食粘滞壅气。炒食止泄健脾。至酿酒则热。熬饴热甚。
又
糯性粘滞难化。小儿病患最忌。若素有痰热风病。及脾病不能转输者。食之最能发病成
积
糯米泔
气味甘凉。益气止烦渴。（任意饮之即定。余详一卷水部。）
粳米，就是稻米。粘性的是糯米，不粘的是粳米。六七月收割的称为早粳，八九月收割的称为迟粳，十月收割的称为晚粳。北方气候寒冷，八九月收割的粳米即可入药；南方气候炎热，只有十月晚稻性凉，才可入药。云南、五岭地区的粳米，性质偏热，只适合当地水土使用。还有一种占城谷，福建人最初从占城国引进，宋代时分发给各道作为种子，所以现在各地都有种植。无论高地低地都可以种植，成熟最早，六七月即可收割，品种也很多，有红色和白色两种，与粳米大体相同略有差异。入药用于解热，以晚粳米为良。
气味甘平。北产粳米性凉，南产粳米性温，赤粳米性热，白粳米性凉，晚白粳米性寒，新粳米性热，陈粳米性凉。主治功效为温中益气。
【论】粳是稻谷的总称，有早、中、晚三季收获。只有迟粳乘借火土之气生长，而在仲秋之后收割，其胃气旺盛以告完成，适宜充饥食用，是养生首要依赖之物。如早粳，金气尚未进气，而土气也不浓厚。（乘借木火之气生长，而在季夏之半收割，此时火气全盛而土气也当令。）即使是晚粳，土气将退，而火气更失时宜。用它来权衡剂量治病是可以的。（各种粳米属于立夏前种植的，穗长且秧苗茂盛；推迟到立夏后种植，则产量大减。可知凡物生长，必借助木火之气，而晚粳则是火气失时所致。）
淅二泔：洗米沉淀的汁液。第二次的水清而可用，所以叫这个名字。
气味甘寒。主治清热止烦渴，利小便，凉血。吐血不止者，用陈年红米泔水温热服用一钟，每日三次。衄血（鼻出血）。
（即糯稻）糯，是粘稻；粳，是不粘稻。本草中所说的“稻”，乃专指糯稻而言。粳米中粘的为糯，稷米中粘的为糯米。
糯米味甘，性温。主治温中益气，暖脾胃，止虚寒泄痢，缩小便，收自汗，发痘疮，治疗喘证、头风、蛊毒、痔疮等症，脾病适宜食用糯米。（孙真人语）糯米性温，酿酒则热性更甚，熬制成饴糖热性尤其厉害，所以脾肺虚寒者适宜食用。（李时珍语）冷泻者，炒食即可停止；老人夜尿频多者，做成粢糕或丸子夜间食用，也能止住。由此可知其温肺暖脾的作用。（又云）痘证使用它，也是取此温补之意。（又方）下痢噤口（因呕吐不能进食），用糯谷一升，炒至出白花，去壳，用姜汁拌湿，再炒成末，加入黄芩、川芎各五钱，水一升，煎至八合，分次服用。
【论】糯米的作用在于温肺暖脾。但熟食粘滞壅塞气机，炒食可止泄健脾。至于酿酒则热，熬制饴糖热性更甚。另外，糯米性质粘滞难消化，小儿患病期间最忌食用。若素有痰热风病，以及脾病不能转输者，食用它最能诱发疾病形成积滞。
Jingmi (Rice, Oryza sativa var. japonica) is the general term for rice. Sticky varieties are Nuomi (Sticky Rice), while non-sticky varieties are Jingmi (Indica/Japonica Rice). Rice harvested in the sixth and seventh lunar months is called Zaojing (Early Jing Rice); that harvested in the eighth and ninth months is Chi Jing (Late Jing Rice); and that harvested in the tenth month is Wan Jing (Very Late Jing Rice). In the North, where the climate is cold, Jing Rice harvested in the eighth and ninth months can be used as medicine. In the South, where the climate is hot, only Very Late Rice harvested in the tenth month possesses a cool nature suitable for medicinal use. Jing Rice from Yunnan and the Lingnan region has a hot nature and is only suitable for local consumption due to the specific soil and climate there. Another variety, Zhangu (Champa Rice), was first introduced to Fujian people from the Champa Kingdom. During the Song Dynasty, it was distributed to various circuits as seed, so it is now grown everywhere. It can be planted in both high and low lands, matures earliest, and is harvested in the sixth and seventh months. There are many varieties, including red and white types, which are largely similar to Jing Rice with minor differences. For medicinal use to clear heat, Very Late Jing Rice is considered superior.
The flavor is sweet and neutral. Northern Jing Rice is cool; Southern Jing Rice is warm; Red Jing Rice is hot; White Jing Rice is cool; Very Late White Jing Rice is cold; New Jing Rice is hot; Aged Jing Rice is cool. Its main therapeutic actions are warming the middle jiao (Middle Burner) and benefiting qi.
[Discussion] "Jing" is the general name for grain rice, with early, middle, and late harvests. Only Chi Jing (Late Jing Rice) grows by relying on the Qi of Fire and Earth, and is harvested after mid-autumn. Its Stomach Qi reaches its peak upon completion, making it suitable for nourishment and serving as the primary reliance for health preservation. For example, Zao Jing (Early Jing Rice) grows before Metal Qi enters, and the Earth Qi is not yet thick. (It grows relying on Wood and Fire Qi and is harvested in the middle of late summer, meaning Fire Qi is full and Earth Qi is commanding.) Even Wan Jing (Very Late Jing Rice) grows when Earth Qi is retreating and Fire Qi is out of season. It can be used for dosage and treating diseases. (All Jings planted before Lixia (Start of Summer) have long ears and lush seedlings; if planted after Lixia, the yield is significantly lower. This shows that all things grow by relying on Wood and Fire Qi, whereas Very Late Jing Rice suffers from Fire Qi being out of season.)
Xi Er Gan: The sedimented juice from washing rice. The second wash is clear and usable, hence the name.
The flavor is sweet and cold. It treats clearing heat, stopping thirst and irritability, promoting urination, and cooling blood. For persistent hematemesis (vomiting blood), drink one cup of aged red rice washing water, warmed, three times daily. For epistaxis (nosebleed).
(Referring to Glutinous Rice) Nuo is sticky rice; Jing is non-sticky rice. When Bencao (Materia Medica) says "Dao" (Rice), it specifically refers to Nuo. Among Jing Rice, the sticky part is Nuo; among Ji (Broomcorn Millet), the sticky part is Nuomi (Glutinous Rice).
Nuomi (Glutinous Rice) tastes sweet and is warm in nature. It treats warming the middle jiao and benefiting qi, warming the spleen and stomach, stopping diarrhea and dysentery due to deficiency-cold, reducing frequent urination, stopping spontaneous sweating, promoting the eruption of smallpox/variolous eruptions, and treating asthma, headache, gu poison, and hemorrhoids. Spleen diseases should consume glutinous rice. (Sun Simiao said:) Glutinous rice is warm; when brewed into wine, it becomes hot; when boiled into maltose, it becomes even hotter. Therefore, those with spleen and lung deficiency-cold should consume it. (Li Shizhen said:) For cold diarrhea, eating it stir-fried stops the condition. For elderly people with frequent urination, consuming it as Ciga (glutinous rice cake) or pills at night also stops it. This demonstrates its ability to warm the lungs and spleen. (Again,) using it for eruptive diseases takes this meaning. (Another prescription:) For dysentery with inability to eat (Jinkou), take one sheng of glutinous grain, stir-fry until white flowers appear, remove the husk, mix with ginger juice to moisten, stir-fry again into powder. Add Huangqin (Scutellariae Radix) and Chuanxiong (Chuanxiong Rhizoma), each 5 qian. Decoct in one sheng of water until 0.8 sheng remains, and divide into doses.
[Discussion] The use of Nuomi lies in warming the lungs and spleen. However, cooked glutinous rice is sticky, obstructive, and stagnates Qi; stir-fried glutinous rice stops diarrhea and strengthens the spleen. Brewing wine makes it hot, and making maltose makes it very hot. Furthermore, glutinous rice is sticky and difficult to digest, strictly contraindicated for sick children. Those with existing phlegm-heat or wind-disease, or spleen disease unable to transport and transform, will most likely develop illness or accumulation from consuming it.
Nuomi Gan (Glutinous Rice Washing Water): The flavor is sweet and cool, benefits qi, and stops thirst and irritability. (Drinking freely will settle the symptoms; details are in Volume 1, Water Section.)