2 cups of cooked organic white basmati rice
12 raisins
6-8 Cardamom pods
2 small handfuls of unsweetened dessicated coconut
4 cups of unsweetened coconut milk
2 tbspns prganic coconut cream
Add the cooked rice, raisins, and cardomom pods to a pan, along with the unsweetened coconut milk.
Heat gently over a low heat.
When milk is warmed, add the desiccated coconut and coconut cream.
Stir until the cream is dissolved.
Don’t allow to boil. Turn heat down further if the milk starts to boil.
Simmer for just a few minutes.
Serve warm perhaps with a seasonal berry compote.
This dish is naturally sweet but for extra sweetness Pitta types can add some agave syrup, or jaggery, or brown rice syrup.
Kapha types may like to opt for just a little honey for extra sweetness as this is a warming sweetner.
Kapha types may also like to opt out of the coconut cream and coconut millk and go for a more pacifying dairy-free option such as soya milk.
Vata types could substitute with a nut-based milk such as almond, add a chopped medjool date as well as the raisins, and a teaspoon of nourishing nut butter such as hazelnut on serving instead of using the more cooling coconut cream and dessicated coconut.
Pitta and Vata types might like to enjoy a seasonal blackberry compote with the porridge. Kapha (and Pitta) types could opt for raspberry. To make a compote simply cook the washed and prepared berries in a little water until soft and mushy. 🙂
Pleasea let me know how you go on with this yummy Summer breakfast option!