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

Butter bean & kale soup

A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.

Hearty lentil, chorizo & tomato soup

Spice up a winter mealtime with this chunky, smoky soup. This recipe turns a mix of red lentils, chorizo, and tomatoes into a rich and filling dish.

Seasonal greens & Stilton soup

A healthy, but creamy vegetable soup, combining a seasonal mix of green vegetables with Stilton cheese. Adapt the recipe to suit whatever greens you have to hand. Use up the leftover Christmas Stilton or substitute with any strong blue cheese...