AYURVEDIC RICE PORRIDGE RECIPE
Serving for 3-4 people
"Rice porridge is an incredibly nourishing breakfast helping to stimulate the digestive fire and balance all three doshas. It’s the perfect way to start the day specially in the colder months. Compared to oat porridge which can be very drying, rice is incredibly moistening as it carries so much liquid inside of each grain which is then fed to all your bodily tissues. On a long term basis this simple meal can help support the alleviation of dry skin, IBS, indigestion, acne, hot flushes, bone disorders, dementia, anxiety, infertility and many more conditions with the support of an Ayurvedic professional.
The gentle spices help to re-kindle our digestive fire meaning that our bodies can really benefit from the nutrients in our food instead of creating toxin build up in our tissues through lack of correct digestion. Almond or coconut milk creates a cooling effect which helps to balance the elemental constitution of the spices and to cool any excess fire in our stomach which can cause IBS, acid reflux and inflammation."
1 cup of short grain rice pudding rice, 3 cups of almond or coconut milk, 1 tsp of cinnamon, 1 tsp of ginger, ¼ tsp of clove, ½ tsp of cardamom pods crushed slightly, ¼ tsp of turmeric, ¼ tsp of coriander, a pinch of nutmeg, a pinch of black pepper,
1 heaped tbsp of coconut sugar or 2tbsp of maple syrup (optional), a handful of chopped dates (optional).
Wash rice thoroughly in a sieve and simply heat all ingredients together in a pot with the lid on for around 45mins, or until the rice is soft. Stir at regular intervals and add more liquid if necessary. If adding dates, wait until the last 10 minutes of cooking so they do not disintegrate too much. I also like to drizzle the maple syrup on after wards with a little coconut yoghurt.
This recipe has kindly been submitted by Rheanna Griffin, a vegan chef, Ayurvedic Therapist (massage and nutrition) & Positively Vegan Magazine team member based in Sheffield.
For more info on her work,
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