Zain’s Autumn Harvest Wild Sweet Rice
Another beloved recipe from my Indian heritage is what we call kheer or sweet rice. This is a sacred sweet served in temples all over the world on days of celebration.
In Ayurveda, the sweet taste is a very important one to include in order to create necessary balance within the three doshas and this tasted blended with certain spices is a recipe that is considered tri-doshic or neutral - sustaining and balancing.
In yoga, we look for foods which are satvic in nature, that is they do not stimulate but rather enable the yogi to elicit stillness necessary for mediation.
This recipe is vegan (depending on choice of protein powder), 100% sugar-free (only uses Eat Clean Diet Approved Sweetener) and very grounding. It is perfect for helping to create balance within a time of chaos and change and is incredibly delicious as a breakfast or as a dessert.
112g (3/4 Cup Cooked) - Wild and Brown Rice Mix (soaked over night)
11/2 Cups Water
1/2 Tsp Extra Virgin Coconut Oil
1/8 Cup Light Coconut Milk
8g Organic Walnuts
1/2’ Ginger (minced) OR 1/16 Tsp Ginger Powder
1/8 Tsp Cardamom Spice Powder (or 1-2 pods broken)
1/4 Tsp All Spice
1/2 Tsp Cinnamon
1 Scoop Sunwarrior Protein Powder OR Vanilla Whey
5-10 Drops Vanilla Creme Stevia
1. Rinse off soaked rice, place in a sauce pan and add water. Bring to a boil on med-high heat.
2. Once rice is cooked (if pre-soaked it usually takes no longer than 15 minutes), add spices, coconut oil, coconut milk and ginger. Cover and simmer for 5 minutes on low to med heat until all the liquid is absorbed.
3. Remove from heat and stir in stevia, protein powder of your choice and walnuts. Serve hot or refrigerate for a cold breakfast or dessert.
Optional Toppings: Flax Seeds, Unsweetened Coconut, Cinnamon