3 cups cooked short-grain brown rice (1 cup uncooked)
3 cups oat or any plant based milk 200ml coconut cream/milk
2 tbsp maple syrup
1 -2 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground nutmeg
¼ tsp ground ginger
1 tsp cacao or carob Small pinch salt
More creamed coconut if you like it creamy Nuts, soaked Seeds, toasted Raisins, dates, cranberries or apricots, soaked Dates, chopped
P – A good food for people with a strong digestion. Brown rice is more ‘heating’ than white but the coconut helps balance this out. Avoid apricots as a topping
V – Some Vata digestions struggle with brown rice so soaking is extra important, and watch the por-tion size
K – A good winter dish to keep you full and prevent snacking!
Short grain brown rice is denser and sticker than long grain or basmati brown rice. Personally I think it is far superior and makes a great textured porridge—long grain is not a good substitute. It is a little more difficult to get hold of but most health food shops stock it.
Although technically more nutritious than white rice, higher in fiber and protein, and is packed with minerals and micro-nutrients including manganese, magnesium and selenium all brown rice needs to be well soaked to allow the body to access these benefits.