Coconut Rice Pudding
Sometimes our digestion gets tanked by the hot weather.
Has this happened to you? The mercury starts to climb and all of a sudden, you don’t want to eat ANYTHING!
Our bodies are super smart. When it gets hot, our internal digestive fire (agni) gets pushed from the core to the periphery so we don’t overheat. But this means that there is very little in the way of digestive power.
It’s why we aren't hungry in the heat, and why we tend to eat light, cooked, and cooling foods during the summer months.
This breakfast rice pudding is perfect for those mornings when the heat and humidity are making you feel blah. You can eat it warm or wait for it to cool to room temperature. It's delicious either way.
Why this Recipe is Good for Us:
In Ayurveda, basmati rice is considered sattvic (pure and balanced) and is tridoshic, meaning it's generally good for all three doshas (Vata, Pitta, and Kapha). It's easy to digest and provides sustained energy. Basmati rice is particularly beneficial for balancing Vata and Pitta doshas. It has a sweet taste and a cooling effect on the body, which helps to calm the mind and nourish the tissues.
Coconut milk is cooling and sweet in nature, making it particularly beneficial for balancing Pitta dosha. It's also good for Vata but should be used in moderation by Kapha types. In Ayurveda, coconut is considered to have properties that promote strength, nourishment, and vitality. It's believed to be good for the heart, skin, and digestive system. Coconut milk can help improve digestion, boost immunity, and provide healthy fats for sustained energy.
In Ayurveda, rose water is considered cooling and has a sweet, astringent taste. It's particularly beneficial for balancing Pitta dosha, but it can also be helpful for Vata and Kapha types. Rose water is believed to have a calming effect on the mind and emotions, helping to reduce stress and anxiety. It's also considered good for the heart and circulatory system. In Ayurvedic skincare, rose water is used for its cooling and soothing properties. When consumed, it's thought to aid digestion and cool the body.
Coconut Rice Pudding
Serves 2-4
1 cup basmati rice
2 cups coconut milk
2 cups water
A pinch of salt
¼ cup coconut sugar or maple syrup (may use less if you are avoiding sugar)
¼ teaspoon ground cardamom
½ tsp rose water
¼ cup toasted coconut flakes
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too sticky.
In a medium saucepan, combine the rinsed rice, coconut milk, and water. Add a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Stir in the coconut sugar, ground cardamom, and rose water until the coconut sugar is fully dissolved. Continue to cook for another 5-10 minutes, stirring occasionally, until the pudding thickens to your desired consistency.
While the pudding is cooking, toast the coconut flakes in a dry skillet over medium heat, stirring frequently until they are golden brown and fragrant. This should take about 3-5 minutes.
Spoon the warm coconut rice pudding into bowls and garnish with toasted coconut flakes. Can also be enjoyed room temperature. This makes a cooling, comforting, and nourishing breakfast.
Please reach out with questions, and when you make it, let me know how it went.
