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]
- 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
- Bring water and rice to a boil in large pot. Simmer, stirring occasionally until it begins to thicken. This should take about 20 minutes.
- 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.
- Continue to cook slowly; stirring as needed. When the consistency becomes gelatinous, add milk. Cook for a few more minutes to thicken.
- Serve hot, with sugar and butter to taste. Serve as desired throughout the day.
Recipe is adapted from the e-book "Nourishing Newborn Mothers", by Julia Jones.