Creamy, Ayurvedic rice porridge recipe – dairy-free, gluten-free, sugar-free, plant based/vegan, WSLF
This creamy rice porridge recipe uses just a few ingredients to create a hearty, comforting plant based breakfast. Moreover, it is is a great way to use up leftover rice. Alternatively, maybe you just want a meal that is grounding and warm while still feeling light. White rice is easier to digest than brown rice and makes for a creamier porridge — although you can use brown too. Eat this dish cold during the summer or warm in the winter.
If you like porridge, check out my Persian halva oats recipe with tahini and rose water.
Principles of Ayurveda:
Firstly, in Ayurveda, rice porridge (kheer) is considered cooling. However, this is not related to the physical temperature of the food. A warm dish can still have a cooling effect on the body.
There are variations of this dish all over the world. In China, it is called jook; in South East Asia, congee; in Japan, okayu is served with umeboshi and toasted sesame seeds; in the Levant, muhalibiyya is made with rosewater and toasted nuts; in Iraq, zarda wa haleeb is cooked with date syrup; in Iran, sholeh zard is made with saffron & rose; in India, kheer is made with grounding Ayurvedic spices, such as cardamom, anise, cinnamon and cloves; in the Philippines, tsamporrado/champoraddo is made with cacao (and this chocolatey delight can also be found in Mexico too. Watch this space for a recipe soon); in Spain and Latin America, arroz con leche is made with cinnamon and lemon zest; in Italy, budino con riso is made with raisins and orange peel
Secondly, breakfast should not be the largest meal of the day. Because the body is waking from a fasted state, the digestive fire is not at its most powerful. Consequently, eating too heavily first thing in the morning overloads the system. Rather, breakfast should be light and easy to digest.
Finally, the spices used here help with digestion and contribute a delicious flavor profile.
Rice Porridge Recipe:
This recipe is a great way to use up leftover rice -- or just if you want a meal that is grounding, warm and nourishing while still feeling light. White rice is easier to digest than brown rice and makes for a creamier porridge -- although you can use brown too. Just note that it will take longer to cook.
In Ayurveda, rice porridge (kheer) is considered cooling. This is unrelated to the physical temperature of the food. A warm dish can still have a cooling effect on the body. Ayurvedic nutrition holds that breakfast should not in fact be the largest meal of the day, as the body is waking from a fasted state so the digestive fire is not at its most powerful. As a result, eating too heavily first thing in the morning overloads the system. Rather, breakfast should be light and easy to digest. The spices used here facilitate digestion further and contribute a delicious flavor.
- 3 cups white rice cooked (feel free to sub 1 cup for oats, buckwheat, quinoa or any other grain
- 2 cups non dairy milk coconut or vanilla soy is best
- 1 tsp each cinnamon and nutmeg
- Handful chopped dates also, raisins, dried figs, apricots and mulberries work nicely
- Fruit -- mangoes and berries are best
- Pinch of each cardamom and Himalayan salt
- Date sugar maple or agave, to taste
- Flaked Coconut
- More dried fruit
- Coconut cream
- Flax Seeds
- Chia Seeds
- Freeze-dried Blueberry or Raspberry Superfood Powder
Heat the rice (and other grains, if using) with the plant milk and 2 cups of water on medium heat.
Add spices and sweetener, to taste. Stir through dried fruit.
Leave to thicken, adding more liquid if necessary. You want it to be creamy and thick, not watery.
Pour into bowls and top with fruit. I also like to add in more milk on top
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Finally, here are some of my favorites for this particular recipe:
- Pomegranate powder - this will give it a beautiful hot pink hue
- Goji berry powder
- Organic mulberries
- Raw vegan vanilla protein powder
- Organic golden berries
- Freeze-dried blueberry powder
- Freeze-dried raspberry powder