Milk rice

Rice pudding can divide a room. However, this Ayurvedic version, contributed by my friend and meditation teacher Jess Cook, has certainly ignited a renewed passion for rice pudding in anyone who has tried it! When I first ate this, one summer morning on a retreat, a warm feeling washed over me and I never forgot it.

This balancing and calming dish is dedicated to our Ayurvedic family friends, the Rajus. The recipe contains the most Sattvic Ayurvedic foods – basmati rice, milk, ghee, dates and almonds – making it perfect for a breakfast or evening meal, especially for Vata types. I also recommend it for ladies on their moon cycle to really make the most of this cleansing time. As this recipe includes milk, avoid eating around the same time as sour and salty foods.

Serves 2

60g (generous ¼ cup) white basmati rice

300ml whole milk

100ml water

½ tsp ghee

1 tbsp pitted medjool dates, chopped

l0g currants or raisins

10g blanched almonds or cashews, chopped and soaked for 1 hour

5 cardamom pods (you can add these whole, or just use the seeds)

large pinch of ground turmeric

2.5cm (1in) piece of fresh ginger, finely chopped

FOR THE TOPPING (OPTIONAL)

½ tsp coconut oil

1 tsp coconut flakes

4 tsp jaggery

1 Rinse the rice in a sieve with cold water, then drain and add it to a saucepan. Add the milk, water, ghee and other ingredients.

2 Bring the mixture slowly to the boil, stirring occasionally. Allow it to simmer for about 20 minutes, until the rice is soft and the consistency is thick and creamy.

3 For the optional topping, add the coconut oil, coconut slices and jaggery to a small saucepan over a medium heat. Cook for 1–2 minutes, stirring constantly, until lightly golden and crisp.

4 Divide the milk rice between two bowls and add the topping, if using.

TIP

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You might find that you feel hot during and after eating this, and expel some gas as Vata is released – these are both good signs!