Holiday Ayurvedic Rice Pudding
Print the recipe here.
Ingredients
1 cup basmati rice
4 cups whole grass-fed milk from happy cows or a mylk alternative - the consistency will be varied depending of the milk/mylk of choice
1 cup peeled almonds
8 dates seeded and chopped
1 cup raisins
4 3” cinnamon sticks
10 cardamom pods crushed
1 teaspoon freshly grated nutmeg
1/2 teaspoon Himalayan salt
10-15 strands of saffron
DIRECTIONS
Soak 1 cup of basmati rice in hot water for 15 minutes. Drain and rinse until the water runs clear.
Add both the rice and the milk to a thick bottomed saucepan. Bring to a boil and then reduce the heat to medium/low. Keep an eye on the boil as you do not want the milk to burn or overflow on to your stovetop. That’s just a big mess.
Stirring frequently for the first 10 minutes, scrape the bottom of the pan to make sure nothing is sticking. Begin to add nuts, dates, raisins, and spices except the saffron, you will want to stir that in at the end.
Continue to cook and stir for another 30 minutes until the rice soaks up the milk and cooks into a pudding like consistency.
Eat mindfully and enjoy.