Prep time:

Cooking time: 15 minutes

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 (www.yogarepublic.org). 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

You may also like

Roast pineapple with lime, toasted almonds & coconut yoghurt

A light and zingy pudding that is perfect to pep up your tastebuds and a beautiful way to end a meal. Roasting the pineapple and then stirring through lime zest and agave nectar gives an extra depth to this tropical...

Ginger chicken with lime & spicy bashed cucumber

This is a delicious, simple chicken dish that can be enjoyed by the whole family. The lime is essential for bringing out the flavour. Serving alongside the fresh cucumber gives extra pep. And by the way, bashing the cucumber isn’t...

Spicy red lentil & roasted pepper soup

A delicious, hearty and healthy soup recipe. The red lentils make the soup so creamy and using ready roasted peppers in a jar makes this a breeze. Do future you a favour and make a batch and freeze in portions,...