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 medium-grain rice

1.5 cups water (plus extra for soaking)

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

3/4 teaspoon ground cardamom

1 tablespoon freshly grated ginger

1/2 teaspoon grated nutmeg

1 cinnamon stick

1/2 cup of raisins

3 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 1.5 cups water, cover and bring to a boil. Remove the lid and simmer until the water is just about absorbed.

3. Add milk, cardamom, fresh ginger, nutmeg 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 if it gets a bit too thick. When about halfway to becoming a luscious pudding texture, add the raisins, ghee and jaggery and continue cooking, stirring frequently, until nice and creamy and the rice has broken down.

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

Rice Pudding

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Kitchari