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Rice Pudding

by | Breakfast, Decrease Pitta, Decrease Vata, Decrease Vata-Pitta, Dinner, Easy to Digest, Fall, Ghee, Hot & Oily, Kidney Yin Deficiency, Liver Dry Stagnation, Liver Yin Deficiency, Lubricating, Nourishing, Recipes, Rice, Slowing, Spleen Qi Deficiency, Winter | 0 comments

Rice Pudding

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Dinner
Servings 4

Ingredients
  

  • 1 cup sushi rice Vata - - Pitta - - Kapha ++
  • 3 cups water Vata 0 Pitta - Kapha +
  • 2 cups organic milk Vata - Pitta - - Kapha ++
  • 1 tsp. ghee Vata - Pitta - - Kapha +
  • 1/2 cup black raisins washed (Vata - Pitta - Kapha 0)
  • Pinch lemon or orange zest Vata + Pitta 0 Kapha - - and a little of the juice
  • 1 tsp. maple syrup
  • Pinch cinnamon ground
  • Pinch nutmeg
  • Handful of pistachio or pecans slightly roasted

Instructions
 

  • Put 1 cup of sushi rice in a cooking pot, add 3 cups of water and bring to boil.
  • Add a pinch of salt, lower the flame, cover and cook until the rice is ready and the water is absorbed.
  • Add the milk, bring to boil again, add the ghee and cook uncovered for 5 minutes.
  • Mix in the raisins and cook for several minutes, until the desired consistency is achieved - not too loose and not too thick.
  • Put in a serving bowl, top with nuts, sprinkle orange zest, cinnamon and nutmeg and drizzle maple syrup.

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