Breakfast Rice

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Breakfast Rice

Yield: 4 (1/2cup servings)

Author: Stephanie Hamill

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

This breakfast rice is easy and nourishing; a great way to start the day in balance.

Ingredients

• 1 T ghee
• 1 t seasonal spice blend (Kapha/Spring recipe is 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)

Kapha (Winter/Spring) Balancing 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.

Instructions

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.

Notes

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.