Ingredients
Units Scale
2 teaspoons coconut oil
1 cup rolled rice *available at most wholefood stores and organic shops
1/4 cup shredded coconut
Pinch salt
2 cups milk, almond, coconut, macadamia or cow
3–4 prunes or dates, pitted, finely chopped
1 teaspoon fresh turmeric, peeled and finely grated
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground turmeric, to colour
To serve
2 teaspoons maple syrup
1/2 red apple, grated or a squeeze of lime
1 tablespoon Greek or coconut yoghurt
1 tablespoon roasted pepitas
Instructions
- Heat the oil in a medium heady-based saucepan. Add the rice, coconut and salt. Fry gently in the hot oil for a few minutes until fragrant and turning a light-golden brown.
- Add the milk of your choice, prunes or dates and the spices. Simmer gently for about 5 minutes until it thickens into a porridge and the rice flakes are soft.
- Remove from heat, Portion into 2 serving bowls. Serve with grated green apple, yoghurt, roasted pepitas and/or a squeeze of lime. Top with a drizzle of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: Ayurveda
Keywords: How to make Ayurvedic rice porridge