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Updated: Jan 9, 2023

This easy, delicious and simple recipe is an absolute staple in my repertoire of breakfast and light dinner options. Creamy and sweet, coconut rice is easy to digest due to the light nature of the basmati grain and addition of digestive spices. Literally from start to finish, this recipe will take 15 minutes to make and is just as yummy served at room temperature. You can also create this dish with alternative milks such as almond, rice, oat or cows milk. This is a wonder recipe to pacify both Vata and Pitta body types and health needs. For Kapha types, use an alternative milk that suits you and minimise the ghee.


  • 1 cup Basmati Rice

  • A good pinch of cinnamon, cardamom and ginger powder

  • 1 heaped tsp of ghee or coconut oil

  • 1/2 cup shredded coconut

  • A small handful of raisins roughly chopped

  • 2 cups coconut milk

  • 2 cups water


  1. Get a medium sized saucepan and warm to a medium heat. Add the ghee or oil and spices and stir continuously for a minute or so until the spices become aromatic. Be careful not to burn the spices (this happens if the pan is too hot). Then add the raisins, coconut and rice, stirring until all coated and warmed with the ghee and spices.

  2. Put the coconut milk and water in the saucepan and bring to a boil.

  3. Reduce to a simmer, cover with a lid and let reduce until 3/4 of liquid has been absorbed and the rice is cooked.

  4. Serve warm and with a sprinkle of coconut sugar, cinnamon sugar or extra dried fruit and nuts if desired.


The sole purpose of these articles is to provide information about the science of Ayurveda. If you have an acute or chronic health concern, please consult your chosen trained health care professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a qualified Ayurvedic Practitioner, contact The Sattva Centre directly -

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Thank you for a quick, nourishing and warming breakfast recipe! I make this often and personally find it gentler to digest when I substitute the coconut milk with an additional cup of water, taking the water to 3 cups in total. I also like to sub the ginger for fennel seeds (whole or ground).

However you create it, I hope you enjoy this yummy recipe too!

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