“The best and noblest of all vegetables”

the presence of rice on therapeutic tables

Abstract

Rice stands as a staple food globally today, with a myriad of health benefits linked to its consumption. Its journey to the dining table has been remarkable, evolving from a mere ingredient to a cherished item on menus across various social circles. Early on, medical professionals like physicians and surgeons recognized its virtues and health benefits, incorporating it into health guides (such as Arnaldo de Vilanova in the 14th century and Francisco da Fonseca Henriques in the 18th century). Since the 16th century, rice has been prominently featured in hospitals and infirmaries of both male and female convents. This trend extended to the diet plans of patients at the Hospital de Todos os Santos in Lisbon back in 1504, where rice was a dietary staple. This tradition persisted, with even royal involvement in promoting its use in medical settings. Throughout history, rice has been utilized in treating ulcers, kidney stones, gastrointestinal issues, and cholera cases. By 1856, during severe outbreaks, dietary adjustments emphasizing rice-based meals like chicken soup were recommended alongside medical treatments. Despite initial challenges due to malaria concerns, rice emerged as a success story that endures to this day, serving not just as a celebratory dish but also as a therapeutic remedy.