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For centuries, women in Japan, Korea, and Southeast Asia have used rice water—the starchy liquid left after soaking or cooking rice—as a beauty elixir for luminous skin and strong, silky hair. Today, science is catching up: this humble kitchen byproduct is rich in antioxidants, amino acids, vitamins B and E, and ferulic acid, all of which nourish and protect.
And the best part? You’re probably already making it—you just didn’t know to save it.
