Amazing Postpartum Rice Pudding
May 23, 2013 at 12:12 PM
Ideally this rice pudding is done in a crock pot for several hours. It can be done faster on the stovetop, but keep on a medium heat so as not to burn the bottom of the pudding and your pot.
14 C filtered water
1 C basmati rice (ideally organic Indian grown basmati)
1 C succanat or dark Indian jaggery
1/2 - 1 C molasses
1/4 C ghee
1 - 2 tsp. cinnamon powder
2-3 tsp. ginger powder
1/2 tsp. pippali powder (substitute black pepper if needed)
1/2 tsp. turmeric
1/2 tsp. cardamom
1/2 tsp. clove
Optional Toppings: soaked raisins and/or dates, blanched and peeled almonds, warm organic or raw whole cows milk or almond milk.
(Play with the amounts of the spices as per your own preference. The purpose is to kindle your digestive fire, which has largely gone out during the process of labor and delivery. We need to strengthen our ability to digest more complex things, and this is done by using spices in our food such as the ones in this recipe.)
1. Bring water to a boil. Pour into crock pot if using.
2. Rinse the rice well with water to remove powders (this helps reduce gas as we begin to digest it)
3. Add to the water.
4. When it begins to thicken, add the sweeteners, spices and ghee.
5. It's ready when it has become thick, like pudding.
Serve throughout the day. Add an additional Tbsp. of ghee to each serving as well as any other desired toppings. Enjoy!
Christine is an ....