Slow Cooked Coconut Cardamom Rice Pudding

Enjoy this warm, grounding breakfast pudding or call it a dessert. This recipe is particularly pacifying for Vata and Pitta. The cardamom helps sooth digestion, while the warm coconut hydrates and nourishes the tissues of the body.

Serves: 6

Time: 10 Minutes Prep | 1.5-2 Hours Slow Cook or until liquid is absorbed

Kitchen Tools: a crockpot or slow cooker

Ingredients

• 1/2 cup short brown rice

• 1/4 cup shredded coconut flakes

• 1/2 can of full fat, organic coconut milk

• 2 cups of water

• 1 tablespoon vanilla extract

• 1/2 tsp cinnamon

• 1/4 tsp cardamom

• pinch of nutmeg

• 1 tablespoons of maple syrup to

Optional - Choose your topping(s):

• Stewed Apples for an Autumn to Winter delight. See recipe.

• A splash of nut or oat milk

• Sprinkle of coconut flakes

• Extra dash of cinnamon

• A dollop of ghee (especially for Vatas and Pittas)

Directions

1. In a crockpot or slow cooker, combine rice, shredded coconut, coconut milk, water, cardamom, cinnamon, vanilla, and nutmeg

2. Place the crockpot on low. Cover and let slow cook for 1.5-2 hours or until liquid is absorbed.

3. Scoop into a bowl and serve with desired toppings!

Modify for your Dosha

Vata: Although coconut has cooling properties, its grounding natural fat and hydrating abilities can deeply nourish Vata Dosha. Skip the topping of dried coconut flakes (cooked is fine). For extra sweet and grounding taste, top with 2-3 chopped dates and add a small spoonful of ghee.

Pitta: Exceptionally beneficial for Pitta Folks as the sweet taste helps ground excess fire and the coconut is cooling. Maple syrup is also one of the best sweetener options for Pitta-types.

Kapha: This meal can be Kapha aggravating as it’s predominant taste is sweet. Enjoy this dish in moderation and avoid it in the late afternoon / dinner, so your body has time to digest it before sleep.

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