COCONUT & APPLE RED RICE PORRIDGE

Updated: Sep 26, 2019




Red rice is a wonder grain. We love it for many reasons but particularly because it such a great source of vitamins, essential minerals and of course, fibre. It also is known to help reduce blood sugar levels and cholesterol, it is rich in vitamin B6 and antioxidants and is particularly beneficial for bone and muscle strength with its magnesium content (Rishi Ayurveda Hospital and Research Centre, 2014).


As the season shifts now from Winter to Spring, a need for a shift in diet presents itself. Unless you are managing high levels of Vata, the super warming cow’s milk porridge in the morning may start to get too heating for some in the warmer months – particularly for Pitta constitutions. This very quick, one pot porridge is cooling in nature using coconut milk instead of cow’s milk, but still contains moisture and the necessary warmth to quick start all digestive fires in the morning. Kapha body types will need to use more water than coconut milk and add some digestive spices like a sprinkle of ginger to the mix. Even with this in mind, this should remain a sometimes breakfast for high Kapha constitutions or imbalances.



WHAT YOU WILL NEED


Serves 4


  • 1 cup of well washed organic red rice

  • ½ cup of organic shredded coconut

  • ½-1 tsp cardamom powder (can add cinnamon for Vata types and ginger for Kapha)

  • A small handful each of organic raisins and dried apple chopped

  • 2 cups of water

  • 2 cups of organic coconut milk plus some for pouring after if desired



METHOD


Put all ingredients into a saucepan and slowly bring to a rapid simmer. Put the lid on the saucepan and reduce heat to low and cook for 10-15 minutes until liquid has reduced by half or until the rice is well cooked. Add more coconut milk upon serving or as cooking until you achieve a desired consistency. Serve warm with a sprinkling of more coconut for that extra morning sparkle!




With love and light,

Tamika x

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