Peya refers to a thin, easily digestible gruel or soup-like preparation made by boiling grains -rice, preferably red rice is used – in water. It is one of the simplest forms of food and is highly valued for its lightness, nourishment, and digestive support, especially during recovery or illness.

Preparation:

1. Cook one part of rice with about 7-8 parts water until soft.
2. Do not strain; keep both rice and liquid together in a soupy form.

Benefits:

1. Slightly more nourishing than manda but still light.
2. Good for those recovering from fever, indigestion, or loss of appetite.
3. Provides mild energy and is soothing for the stomach.

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