Spices are a great way to perk up some of the more traditional desserts. This soothing creamy rice pudding is made extra special with the simple addition of ginger. Being mostly vata, I need a soft and easy to digest breakfast because if I go without breakfast I get hangry (hungry + angry = hangry) which is typically vata! Plus it keeps me going until lunch. I served this with a few fresh blueberries for added vitamins and sweetness and chia seeds because I love them!
150g/7oz rice (I used half basmati rice and half pudding rice)
500ml/17fl oz milk
500ml/17fl oz water
4 tbsp unrefined sugar, or jaggery
3 small lumps stem ginger
1 heaped tbsp lemon zest
5 pods of cardamom, powered cinnamon and whatever other spices take your fancy
Put the rice into a heavy-based saucepan, pour in the water and milk and bring to the boil. Turn the heat down so that the rice simmers gently and leave for 15 minutes, partially covered with a lid. Add the spices. When the 15 minutes have elapsed and the rice is soft and sticky, tip in the ginger and zest, along with the sugar. Turn off the heat and put the lid on allowing the spice to infuse gently for five minutes.
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In other news, I am doing a big sale on clothes I’ve never worn: here are the first items.