Rice pudding with coconut milk and rose petal

What Ayurveda speaks on Rice

Rice is the first food introduced when a baby starts teething, around 6-12 months. Rice is the staple food for many cultures around the world. Rice is the first food ingredient described extensively in the Ayurveda texts. The kali jeera rice used in the below recipe is also known as baby basmati which is a miniature version but exceptionally tender and absorbs flavors quickly. The Navara rice is considered as the best rice in Ayurveda. This is unique because it takes 60 days for it to be ready to harvest.

What modern science says on Rice

Rice is a rich source of carbohydrates, the body’s main fuel source. Carbohydrates can keep you energized and satisfied and are important for fueling exercise. Brown rice, especially, is an excellent source of many nutrients, including fiber, manganese, selenium, magnesium, and B vitamins. The nutrients in whole rice which is intake with bran helps feed the healthy gut bacteria, So include all colored rice as much as possible.

Tribal knowledge on Rice

Indigenous cultures are responsible to propagate wide variety of rice through thousands of years to cultivation and cross breeding. Due to this practice, we have almost 1,20,000 variety of rice cultivated around the world.

Ingredients for Rice pudding with coconut milk and rose petal

  • Kali jeera rice: 1 cup
  • Coconut Water 3 Cups
  • Coconut crème 400 ml: 1 Can
  • Coconut milk 400 ml: 1 Can
  • Coconut sugar: 2 Cup
  • Cardamon ½ tsp
  • Saffron: 4-6 strands
  • Flaxseed powder / Arrowroot powder 2 tsp
  • Rose petal water: 1 cap
  • Vanilla Essence: 1 cap
  • Black Raisins: Small bowel of your preference
  • Dried rose petal: 6-8 no’s
  • Sliced almonds: ½ cup.

Method to cook Rice pudding with coconut milk and rose petal

  • Step 1: Rinse Rice of your choice add 1 tsp ghee and cook with coconut water till it is very soft and mushy.
  • Step 2: Take a pan, add the coconut cream and ½ can of coconut milk. Cook in medium to low flame. Be mindful and keep stirring.
  • Step 3: Add Flaxseed to ½ can of coconut milk. Keep it aside.
  • Step 4: Stir Coconut crème and milk mix till it thickens. Add Sugar and spice after 15 mins of cooking. You can add the raisins and
  • sliced almonds now and keep some to garnish.
  • Step 5: Add desired amount of cooked rice to the coconut mix. Mix thoroughly. Cook for another 15 -20 mins. Remove from the pan. Let it cool. Garnish of rose petal and almond slice.

Serve: A bowl of rice coconut crème and rose petal after lunch and dinner to stop craving.

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Vaidya Anita
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