1 cup basmati rice
2 cups water (for soaking the rice before cooking)
4-5 cups almond or coconut milk (adjust amount for preferred thickness)
2 Tbsp. grassfed ghee or coconut oil
3 Tbsp. coconut flakes
5 chopped dates
1/2 cup raisins (or to taste)
1/3 cup chopped cashews and/or pistachios (may be omitted)
10-15 saffron threads
5-8 cardamom pods
1 tsp cinnamon powder
(for Kapha Dosha) 1 tsp ginger powder
Soak the basmati rice in two cups of water for two hours. Then drain and rinse the rice thoroughly. Add the soaked rice, almond or coconut milk, dates, nuts and all spices to a medium size saucepan and bring to a boil. Simmer on low heat (stirring often to keep from burning) for about 30 minutes, until the liquid has been absorbed by the softened rice to the desired pudding consistency. Take the rice pudding off the heat and let it cool until the preferred temperature for serving. This rice pudding is delicious served warm or cool.
Really good with a strongly brewed cup of caffeine-free Ayurvedic Roast.