Ayurvedic, Mango Rice Pudding

Ayurvedic Recipes for Mango Rice Pudding

This simple rice pudding has subtle flavours of cardamom, ginger and coconut, which is perfectly balanced when served with some sweet and juicy mango;a sweet Ayurvedic treat

Prep time:

Cooking time:

Total time:

Serves: 4-6(depending on ramekin size)

1 small cup rice (pre-soaked in water for 30 mins)

3 cups water

1 cup coconut cream

¼ cup sugar

¼ cup raisin and cashew mix

¼ tsp ground ginger

5-6 cardamom seeds (crushed) or 1 pod

1 ripe mango (peaches, apricots and plums may be substituted)

Literally translated from Sanskrit as 'the science of life' Ayurveda was developed by the seers and masters of ancient India over 5,000 years ago. This holistic system of natural healing sees food and medicine as complementary rather than separate, allowing us to harness the benefits of the food we eat every day to help keep us balanced, grounded and happy.

Ayurveda believes that the body is made up of five elements earth, water, air, fire, space. Any problem in the balance of these elements leads to disease, or dis-ease: lack of ease.

By dividing people into three categories, or doshas Vata dosha, Pitta dosha, Kapha dosha Ayurveda helps us to understand what our minds and bodies need and to choose food to suit our own individual constitutions.

But each person is different; their bodies and minds are different, so how can the same food be good for everyone equally? In this recipe, professional chef Katyayani Cunliffe has created delicious tridoshic recipe to suit all constitutions, demonstrating how the Ayurvedic style of cooking shouldn't be confused with hot, spicy, Indian food. In fact any cuisine can follow the principles of Ayurveda to help give you a clearer, better balanced mind and body.

  1. Bring the water to a boil.
  2. Add the rice and cook for 10 mins. The rice may be stirred, as it's a pudding, and the grains are not meant to be separate.
  3. Add coconut cream, sugar, ground ginger and cardamom seeds. Cook further 5-8 mins without a lid, till rice is fully cooked and porridge like.
  4. Stir in the fruit and nuts and transfer to ramekins to cool in the fridge.
  5. Turn out of the ramekins once cooled and set. Top with thinly sliced mango.

Katyayani Cunliffe is a professional chef who helps run Jungle Yoga Retreats in India through Yoga Republic (www.yogarepublic.org). She has further trained in Ayurveda and Yoga from The Bihar School of Yoga and Ayurveda Ashrams in Karnataka and Kerala, India. Katyayani is holding classes on the Ayurvedic style of cooking, near Cranbrook, Kent, until the end of December. Classes start at 10.30am with a cup of Indian Chai (which you can learn to make), followed by a talk about Ayurveda, where you will find out your individual constitution, and a cooking demonstration with a complete Ayurvedic menu, topped off with a delicious lunch. Each class will give you a deeper understanding of Ayurveda and your own body and there will be a new menu every class. It is recommended that you do three classes but they need not be on consecutive days.

Each class costs £25. Ingredients, constitution charts and recipes are provided. Just bring yourself and a happy open mind! To book, email katyayanis@hotmail.com

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Deserts

You may also like: