Prep time:

Cooking time:

Total time:

Serves: 6

1 Small Cup of Rice, pre-soaked in water for 30 mins

3 Cups of Water

1 Cup of Coconut Cream

1/4 Cup of Sugar

1/4 Cup of Raisin and Cashew Mix

¼tsp Ground Ginger

5-6 Cardamom seeds, crushed

1 Ripe Mango

Katyayani Cunliffe is a professional chef who helps run Jungle Yoga Retreats in India through Yoga Republic
( She has further trained in Ayurveda and Yoga from The Bihar School of Yoga and Ayurveda Ashrams in Karnataka and Kerala, India

  1. Bring the water to a boil.
  2. Add the rice and cook for 10 mins. The rice may be stirred, as it’s a pudding, and the grains are not meant to be separate.
  3. Add coconut cream, sugar, ground ginger and cardamom seeds. Cook further 5-8 mins without a lid, till rice is fully cooked and porridge like.
  4. Stir in the fruit and nuts and transfer to ramekins to cool in the fridge.
  5. Turn out of the ramekins once cooled and set. Top with thinly sliced mango.


  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...