Rice pudding or Kheer is an Indian sweet treat and there are as many ways to make it as there are reasons to enjoy it. This recipe uses leftover cooked rice but you can prepare it from scratch as well. Kheer is traditionally made with milk so it can be sweet and heavy, especially for kapha, but digestive spices like cinnamon or cardamom help cut the mucus.
Kheer is a deeply nourishing and energizing food. The soft texture and sweet taste make it a great option for pregnant and post-partum mothers. You can adapt the milk and grain to suit your dosha and digestive capacity and sweeten to your liking.
Ingredients
3 cups cooked rice
2-3 cups milk of choice (I prefer almond milk)
1 T ghee
Handful raisins or dates
Cinnamon
Cardamom
Shredded coconut
Jaggery, coconut sugar or maple syrup to sweeten
Optional cashews or almonds to garnish
To make
In a heavy bottom pot, toast spices in ghee just until fragrant.
Add coconut, cooked rice, milk and raisins. Stir to combine.
Bring to a boil then cover and simmer over low for 15-20 minutes stirring occasionally. Sweeten to taste.
Serve warm or chilled and top with nuts, coconut and additional raisins.
Adaptations by Dosha
Vatas enjoy as is, with cow’s milk if it suits you. Add a few sprigs of saffron for a heart and nervous system tonic.
Pittas add cardamom and rose water.
Kapha can sub quinoa or brown rice and a lighter milk such as almond. Add some ginger and black pepper to lighten it up.
I’d love to know, how do you enjoy rice pudding? Tell me in the comments.
