Seb Pole’s Rose Rice Pudding
- 1/2 cup/ 100 g pudding rice (you can also use black or red rice)
- 4 cups/1 litre of cow/almond/coconut or rice milk or other milk of your choice
- 3 tbsp ground almonds
- 5 strands of saffron
- 5 cardamom pods
- 1 tsp rose jam
- Place the rice and milk in a thick-bottomed pan, bring to boil and simmer on a low heat for 1 hour. Stir in the ground almonds. Add more milk as needed. Soak the strands of saffron in a tablespoon of warm milk for 10 minutes and then add to rice pudding. Add the cardamom pods and rose jam. Serve with a little ghee, virgin coconut oil or honey if you like.
- This is nourishing and strengthening, good for reducing vata and pitta, and building reproductive tissues.