Rhubarb rice should be soaked 4-5 days in advance, and the water should be changed three times a day. Only if the soaking time is sufficient can the rhubarb rice fully absorb water and expand, and shorten the subsequent cooking time. When cooking, cook 3 rhubarb rice. Rhubarb rice is rich in nutrients. Traditional Chinese medicine believes that rhubarb rice also has the effect of replenishing qi and replenishing qi. Rhubarb rice can nourish yin and is suitable for the frail and sick, with chronic diarrhea and weak stomach. Yellow rice is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients. Rhubarb rice is rich in fat, mainly unsaturated fatty acids. The content of the eight essential amino acids in rhubarb rice is higher than that of rice and wheat, especially the methionine content, which is almost twice that of rice and wheat.

The contents of various trace elements such as calcium, magnesium, copper, iron, zinc, etc. are also higher than those of rice and wheat. The dietary fiber content is rich, 4 times that of rice. Traditional Chinese medicine believes that rhubarb rice also has the effect of replenishing qi and replenishing the heart. Rhubarb rice nourishes the body and nourishes the stomach. It is suitable for those who are weak and sick, and have weak stomachs due to chronic diarrhea. Rhubarb rice is sweet in taste and slightly cold in nature. It has the effects of nourishing yin, benefiting the lungs and benefiting the large intestine. It has a certain effect on boils, toxic heat and toxic swelling in the face. . Rhubarb rice can nourish yin and can improve sleeplessness caused by yin deficiency and yang excess. Yellow rice can be used to cook porridge, cakes, rice and wine. However, children should not eat too much.

Rhubarb rice, also known as "millet", was listed as one of the five grains in ancient times. Mongolians use yellow rice to make fried rice. The method is to first put the yellow rice in a pot of water and cook until the mouth of the rice cracks, then put it in a large stove and stir-fry it with sand. While the pot is hot, quickly sift the sand and rice bran, and then fry the rice. Edible.

In fact, rhubarb rice has been used to make rice dumplings in northern rural areas since ancient times. In addition to its low glycemic index, rhubarb rice has higher nutritional value than glutinous rice and is equivalent to millet. Its protein, minerals iron, potassium, zinc, etc., as well as vitamin B1, vitamin B2, etc. are better than glutinous rice. At the same time, Chinese traditional medicine believes that rhubarb rice also has the effect of replenishing qi and replenishing the body.