This coconut rice pudding recipe uses cooling coconut milk, with the optional candied ginger and dates. It is very sattvic and Ojas-building, balancing Vata and Pitta, but can drive Kapha out of balance with its heavy, sweet, and wet qualities.
Yield: 4 small portions
Equipment Needed
One small/medium pot
Ingredients
½ -cup Basmati rice
2 1/2 cups of coconut milk
To Taste- maple syrup
1-2 Tbl. candied ginger (Optional)
1-2 Tbl. diced dates
1-2 Tbl. desiccated coconut
To Taste- mineral salt
Procedure
1. Cut candied ginger and dates into 1/8” dice or shreds.
2. Place milk, rice, dates, and ginger in a pot and boil, then simmer for 8 minutes.
3. Fold in the coconut, add the salt, and let sit covered to absorb the remaining milk.
4. Serve warm or chill before eating.
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