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1. Introduction, Basic Culinary Ayurvedic Terms, Their Meaning (12:06)
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2. Properties of hot and cold cooked rice (11:36)
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3. Barley Rice, Rice Pudding, Turmeric Rice, Curd Rice, Kichdi, Jaggery Rice (16:10)
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4. Buttermilk Rice, Properties of Buttermilk, Roasted Rice (12:16)
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5. Yavagu - A special type of semi solid cooked rice (4:21)
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6. Vilepi Semi Solid Cooked Rice (5:33)
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7. Peya Cooked Watery Rice (5:04)
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8. Manda - Rice Water, Barley Water, Parched Rice Water (Laja Manda) (17:19)
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9. Spiced Rice Water, Rice Washed Water (14:45)
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10. Applied Aspects of Cooked Rice: Part 1 (9:50)
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11. Applied Aspects of Cooked Rice: Part 2 (9:23)
