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

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...