This simple version of rice pudding, also known as kheer, is a delicious cooling dessert that can also serve as breakfast for a special treat. It’s especially beneficial for pitta, which can carry with it excessive heat in the GI tract. Both cow’s milk and coconut milk are particularly cooling and nutritive, helpful for pitta’s strong appetite and fiery profile. Both are also a great source of Ojas IF the digestive fire is sufficiently strong to digest it!

Ingredients (makes about 4 servings)

2 1/4 cups milk (cow’s milk or coconut milk)
3/4 cup water
1/4 cup date sugar or maple syrup (adjust as desired)
1 cinnamon stick
1/4 teaspoon ground cardamom
1/2 cup arborio rice (or any other short-grain rice)
1/2 cup raisins (optional)
grated nutmeg to garnish (optional)

Instructions

1. In a heavy bottomed sauce pan, combine the milk, water, sweetener, spices and rice.
2. Bring to a simmer on medium high heat, stirring frequently.
3. Reduce the heat to maintain a low simmer, and stir often, until rice is tender, about 35-45 minutes. There will be some liquid still.
4. Remove from heat, and remove the cinnamon stick.
5. Allow to cool and thicken a bit. Add raisins, if using, and garnish with freshly-grated nutmeg. I love to eat this warm, but you can also cool it completely.