This is a simplified and veganized version of a Nepali Ayurvedic rice pudding. It is traditionally eaten as a "first food" for mothers after birth because it aids digestion and helps rebuild energy. You can eat it as a wonderful cold-weather dessert or breakfast that will nourish you from the inside out!

Nepali Rice Pudding [Vegan]

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Ingredients

  • 5 cups pure water
  • 1 cup basmati rice
  • 1/4 cup jaggery (solid brown cane sugar, look for it in your local Indian or Southeast Asian market)
  • 1/4 cup vegan butter
  • 2 teaspoons ginger powder
  • 2/3 teaspoon cinnamon powder
  • Pinch nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 cup non-dairy milk of your choice
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Preparation

  1. Bring water and rice to a boil in large pot. Simmer, stirring occasionally until it begins to thicken. This should take about 20 minutes.
  2. Add the sugar, spices, and butter. You may need to add an extra cup of water at this stage if your pudding is too thick.
  3. Continue to cook slowly; stirring as needed. When the consistency becomes gelatinous, add milk. Cook for a few more minutes to thicken.
  4. Serve hot, with sugar and butter to taste. Serve as desired throughout the day.
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Notes

Recipe is adapted from the e-book "Nourishing Newborn Mothers", by Julia Jones.

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