This ѕimрlе, сооling, dеliсiоuѕ dessert is a grеаt trеаt for a hоt ѕummеr’ѕ dау (оr night). It is ѕuрроrtivе fоr the digestive ѕуѕtеm, соntаining digestive hеrbѕ likе Cаrdаmоm and Turmеriс, аnd сооling while also giving a hint оf unconditional lоvе fоr thе bоdу, mind, and ѕоul with the Rosewater.
1/2 cup white Basmati Rice (uncooked)
6 cups whole milk
1 tsp ground Cardamom
1/4 tsp ground Turmeric
crack of black pepper
1/2 cup Cane Sugar
1/4 tsp Vanilla extract
3/4 tsp Rosewater
approx. 3 Tblspn rough chopped walnuts
In a large pot on Medium-High heat, add the first set of ingredients: rice, milk, cardamom, turmeric, and black pepper. You will need to continue to stir this until this mixture begins to boil as not to scorch the milk. This will take approximately 10 to 15-minutes. Once it has begun to boil, turn it down to a low heat setting, just enough to keep it simmering. Simmer for about another 45-minutes to allow for the rice to cook and for the mixture to reduce and thicken. You will need to stir this initially about ever 5-minute, and the closer it is to done (so after about 40-minutes), you will need to stir more frequently so it doesn’t scorch.
Once the rice is cooked and the mixture has reduced, turn off the heat and add the second set of ingredients: sugar, vanilla extract, walnuts, and Rosewater. Mix this all together.
Serve either warm or chilled.
Note on the herbs*: Black Pepper makes Turmeric up to 2,000 times more bioavailable. Turmeric while warming for the intestines, as it travels out of that tissue layer is cooling to everything else.
Turmeric also aids in the digestion of proteins. Cardamom is best used in summer instead of cinnamon as it is less warming while still promoting and stimulating digestion and healthy “agni”.
Remember in Ayurveda they say, “you’re not what you eat, instead you are what you digest”.
Milk, according to Ayurveda, helps to bring the beneficial properties of the herbs to the lymph, muscles, bones, reproductive organs, and the mind.