KHEER RICE PORRIDGE

If heaven was in a bowl, this is it!  Kheer is a comforting sweet treat for the cold season.

As the cool, crisp and dry qualities of autumn increase, it may leave you feeling more anxious or ungrounded.  Skin, hair, nails and even the bowels may become more dry.  Ayurveda believes like increases like and opposites balance.

Shifting your diet to include the qualities of warm, smooth and moist, which help pacify the vata dosha, will help your mind and body maintain greater balance through the seasonal transitions of autumn and early winter.

Kheer is a traditional Indian rice pudding often enjoyed as a dessert.  Honestly, once a week, I sneak it in as breakfast porridge.   The sweet taste is best enjoyed in moderation.  I have replaced processed sugars that are often used in desserts with natural sweeteners like raw honey, maple syrup and vanilla.

INGREDIENTS

  • 1 c brown basmati rice, cooked
  • 2 c almond milk
  • 1 tsp ginger, minced
  • 1/2 tsp cardamom
  • 2″ vanilla bean scraped or 1 tsp vanilla extract
  • 1/4 c raisins
  • 15 almonds, soaked, peeled & chopped
  • 6 saffron threads
  • 1 tsp raw honey or maple syrup (optional)

DIRECTIONS

  1. In a small pot, over medium heat, combine rice, almond milk, raisins, ginger, and cardamom.  Turn down to low, stirring occasionally, about 10 minutes.
  2. Add vanilla, saffron and almonds, cooking another 5 minutes or until desired porridge consistency.
  3. To serve, divide porridge between two bowls, and add 1/2 tsp honey or maple syrup to each bowl.

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