Rice Pudding

A cosy and rich yet easy-to-digest rice pudding to warm you right to the core. It always surprises me how easy it is to take a classic recipe and make a few tweaks to align it with Ayurvedic principles. Soaking the rice, using plenty of spices and going easy on the added sugar make this pudding perfect for breakfast or as a luscious yet digestion friendly dessert.

Serves 2

You'll need

1/2 cup organic white rice

1 cup water

1.5 cups raw organic cow’s milk (or top-quality plant mylk such as coconut)

1/2 teaspoon ground cardamom

1 cinnamon stick

1 handful raisins

2 teaspoons ghee

2 teaspoons maple syrup or jaggery

How to

1. Place the rice in a bowl and cover with water. Soak overnight then drain and rinse well.

2. Place rinsed rice in a saucepan with 1 cup water, cover and bring to a boil. Remove the lid and simmer until the water is absorbed. 

3. Add milk, ground cardamom and cinnamon stick and bring back to a simmer, uncovered. Stir regularly as this will help the rice pudding get nice and thick and creamy. You may need to add a little more milk or water. When about halfway cooked, add the raisins, ghee and jaggery and continue cooking, stirring frequently, until thick and creamy.

4. Divide between two bowls and finish with an extra sprinkle of cinnamon.