Ayurvedic Rice Pudding

Ayurvedic Super Food


Ayurveda teaches us that everything starts in the subtle realm before becoming gross matter. For example, many diseases can be traced back to certain thoughts, ideas or memories.

Subtle energy (or your mood) is cooked into your food and actually changes the physiological components of the matter being cooked. That then affects your physiology --- as well as the more subtle components of your mind.

Ayurveda, as well as the deeper teachings of yoga, teach us that we will take on the mood, the desires and the tendencies of the person who has cooked your food. Wow. It goes so far as to say ONLY eat food cooked from people whom you trust completely, or people you want to be like!

Do your best. At least say a prayer before eating, which also changes the subtle components of the food in front of you.

I like to think of brown rice as an intestinal broom, sweeping out the intestines as it digests. These sweeping qualities are due to the outer husk remaining intact, which contains fiber. The outer husk is removed from white rice, so it loses the sweeping benefits, and won’t give you that nice ‘full’ feeling.


Serves 2

1 cup brown rice – cooked
1 cup milk (either cow, soy or nut milk) 
¼ teaspoon cinnamon (or 1 cinnamon stick) 
2 cardamom pods (slightly crushed) 
Grated ginger – I like it strong so I add a good teaspoon, but reduce if you need too. 
2 cloves
1 star anise
Sweetener if preferred (coconut nectar, honey, stevia, maple)


Add all ingredients into pot and bring to boil. Reduce heat and simmer 5–10 minutes, depending on how strong you like the flavor. Remove cardamom pods and cloves before severing. Bless and enjoy!