Rice pudding is a perfect dish for the cold seasons. It’s delicious, packed with good nutrition, easy to digest and satisfying. It is also a classic medicinal dish that balances the mind-body. Kheer or rice pudding is sighted in the classic Ayurvedic texts for these reasons.
Rice pudding is known for its deep Vata-pacifying qualities. It’s great for children, anyone recuperating, and anyone needing a pick-me-up. The warmth and sweetness of the rice, along with the nourishing qualities of the milk, fruit and warming spices, combat the cold and airy dryness of autumn and winter weather.
This Rice Pudding makes a delicious breakfast, snack or dessert. Makes 2-3 servings
- 1/4 cup Basmati Rice, white or brown
- 1 cup Coconut Milk
- 1 cup boiling water
- 1 T Ghee
- 2-3 pods Cardamom – crushed, or 1/4 tsp ground powder
- 1/4 tsp Cinnamon powder
- 1/8 tsp Ginger powder or Clove powder
- 6-8 Medjool Dates, pitted and chopped into small pieces
- 1/4 cup Golden Raisins
- Suggestions for Toppings: Slivered Almond, Coconut flakes (toasted), Plain Greek Yogurt, Toasted Sesame Seeds, Raw Honey, Maple Syrup, Cacao Nibs or Dark Chocolate Shavings
- Rinse the rice in a colander until it runs clear.
- Melt the ghee in a sauce pan over medium heat.
- Add all the spices and sauté until fragrant
- Add the rice and stir well to coat the grains completely.
- Slowly add 1 cup of boiling water and stir.
- Slowly stir in 3/4 cup coconut milk, maintaining a low boil.
- Stir, cover and reduce heat to medium low.
- After 20 minutes stir in the dates and raisins.
- Reduce to low heat and cook another ten minutes – if becoming too dry may need to add more boiling water.
- Stir in the last of the Coconut Milk and serve warm with your favourite toppings.