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 ( 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

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...