Rice has been a cherished beauty secret across Asia for centuries. The starches, amino acids, and gentle enzymes found in rice water and rice paste help strengthen the skin’s collagen network, keeping it supple and wrinkle-resistant. Pair that firming power with baby oil’s moisture-locking shield, aloe-vera gel’s soothing hydration, raw honey’s humectant glow, vitamin E’s antioxidant punch, and the delicate pH-balancing benefits of rose water (or nutrient-rich rosehip oil), and you get a luscious “Rice Baby Oil Collagen Cream.” This easy night treatment cushions skin in lasting moisture, fuels collagen renewal, and reveals a smoother, younger-looking complexion without a hefty price tag.
Ingredients Required
(Makes about 50 g; enough for two weeks of nightly use)
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2 Tbsp cooked white rice – provides collagen-supporting amino acids and gentle exfoliating enzymes.
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1 Tbsp unscented baby oil – forms an occlusive barrier that locks in hydration.
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1 Tbsp pure aloe-vera gel – calms irritation and boosts natural hyaluronic-acid production.
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1 vitamin E capsule (400 IU) – delivers a concentrated dose of tocopherol antioxidants.
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1 tsp raw honey – humectant and antimicrobial; leaves skin dewy and balanced.
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½ tsp rose water or 5 drops cold-pressed rosehip oil – balances pH and supplies additional collagen-stimulating nutrients.
Procedure
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Create the Rice Base
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While the rice is still warm and soft, mash it thoroughly with a fork until it becomes a smooth paste. This step ensures a pudding-like texture and releases the starches that will naturally thicken the cream.
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Blend the Emulsion
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In a heat-safe glass bowl, combine baby oil, aloe-vera gel, raw honey, and the contents of the pierced vitamin E capsule. Stir gently until the mixture turns milky.
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Incorporate the Rice
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Add the rice paste to the emulsion in small spoonfuls, whisking continuously to avoid lumps. Keep stirring until the cream is uniform and silky.
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Add the Floral Finish
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Drizzle in rose water or rosehip oil. Whip for another 30 seconds to fully integrate the fragrance and nutrients.
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Cool and Store
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Transfer the cream into a sterilized 50 ml dark-glass jar. Let it cool, screw the lid on tightly, and refrigerate for 30 minutes to set. Refrigeration also extends freshness.
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Instructions
see continuation on next page
