Here is a common recipe used to prepare rice congee with other healthy ingredients to promote a normal and efficient delivery. It can also help to encourage labor that is prolonged or delayed.
Sweet Potato Congee (Yu Tou Zhou)
Sweet Potato (You Tou) – 250g
Polished Rice* (Da Mi) – 50g (Please note: polished rice is gluten-free!)
Salt (Yan) – small amount, according to preference
Remove skin of sweet potato, wash rice, and combine these two ingredients using a ratio of 6 parts of water with 1 part rice (e.g. 600g water: 100g rice, change amounts but keep ratio if you desire more or less). Once rice has been cooked into porridge, add a touch of salt or tamari/soy sauce for flavor.
Note: Congee can also be prepared in a crock pot or slow cooker. Simply add all prepared ingredients into the pot, put on low setting, and allow it to simmer overnight for approximately 6-8 hours. In the morning, presto! Your breakfast is ready and waiting to be served with any additional seasoning (e.g. a pinch of soy sauce/salt).
(Flaws, Bob. The Book of Jook. Blue Poppy Press, Boulder, CO, 1995)
For more information on acupuncture for delivery and postpartum please visit my practice site at: http://www.acupao.com