Rinse the rice and place in a small pot with milk or milk alternative. NOTE: the more milk you use, the thinner the porridge will be.
Bring to a boil, then add cinnamon and cardamom and cook at a low simmer (it’s OK if some of the milk evaporates), stirring occasionally.
Once the porridge is half-cooked – about 15-20 minutes – add the raisins or dates.
In the last 5 minutes, add the ghee and stir. The rice pudding should be thick and creamy and cook for approximately 30-40 minutes total.
This is a nutritious and warming recipe that is easy on digestion and supportive for those seeking a simple and delicious breakfast alternative to oatmeal. If you have weak digestion or tend toward a lot of air (gas), soak your rice overnight before cooking.
The raisins and dates offer a mild laxative effect and are wonderful balancing sugars for hypoglycemia. Cinnamon also adds a beautiful blood sugar balancing effect while enchaning digestibility.
The overall Ayurvedic “sweet taste” profile of this recipe and balance of cinnamon and cardamom make it ideal for both Vata and Pitta doshas and for the transition from Pitta to Vata seasons (Summer to Fall).
Kaphas can enjoy in moderation or substitute water for the milk.
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