Breakfast Rice

Time: ~30 minutes
Servings: 4 (1/2 cup servings)

Ingredients:

1 T ghee
1 t winter spice blend (see recipe below)
1/2 c aged basmati rice, rinsed
1/2 c plant based milk
1 c water
1/4 cup dried cherries
pinch of pink salt
pepitas or sliced almonds (astringent for topping)
honey or maple syrup (optional, sweet for topping)
lime or lemon zest (bitter for topping)

Winter spice blend:

2 T ground ginger
1 t ground cinnamon
1 t ground cloves
1 t ground turmeric
1 t ground fenugreek

Combine all and shake to blend; use throughout the season. This spice blend recipe is from my teacher, Laura Plumb’s wonderful resource: Ayurveda Cooking for Beginners.

Method:

  1. Melt ghee in a saucepan on medium heat or instapot (on saute setting).

  2. Stir in spice blend about a minute until fragrant and bubbling gently.

  3. Stir in rinsed rice, making sure to coat all grains in the spiced ghee.

  4. Stir in the almond milk until bubbly.

  5. If using the instapot, turn off the saute setting. Add the water, cherries and salt. If using a saucepan, bring to a boil then cover, reduce heat to medium low and cook until rice is tender, around 15-20 minutes. If using an Instapot, secure lid and set to rice setting.

  6. Enjoy warm, especially on a chilly day! Top with pepitas, almonds, honey, or maple syrup to your liking.

Note:

This recipe can also be made with rice leftover from the previous night’s dinner. Just use the stovetop only, follow steps 1-4, add the cherries in step 4 and heat until warmed through.