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This Yoom cardamom rice pudding recipe is deliciously sweet while packed with the health benefits of cardamom, a spice that’s been used as herbal medicine for centuries. Making milk easier to digest for all, cardamom also stimulates sluggish digestion and promoting proper elimination.

AIR: Yes I FIRE: Yes I EARTH: Cut ghee & date portions in half

AIR + FIRE: Yes I FIRE + EARTH: Yes (with modification above) I AIR + EARTH: Yes (with modification above) I AIR + FIRE + EARTH: Yes (with modification above)

Serves 3 l  Difficulty: very easy  l  Prep time: 5min  l  Total time: 30min

Ingredients 

• ½ cup Basmati rice

• 1 tablespoon ghee (or butter)

• ¼ teaspoon ground cardamom

• 1/8 teaspoon ground ginger

• ¼ teaspoon ground cinnamon

• 1 cup coconut milk

• 6 dates, pitted and chopped small

• ¼ cup golden raisins

• Toppings: dark chocolate shavings or toasted coconut flakes

Steps 

1. Boil the rice in a sauce pan following the directions on the pack. Rinse it in a colander until it runs clear.

2. Melt ghee in a sauce pan over medium heat, add the spices and saute them for 1 minute.

3. Add the rice and stir well so that each rice grain is coated in the ghee and spice mix. In another sauce pan, put 1 cup of water to boil.

4. Once water is boiled, add it slowly to the rice mix and stir, maintaining a low boil.

5. Add ¾ cup of coconut milk and stir. Cover and reduce heat to medium low for 20 minutes.

6. Stir in the dates and raisins. Reduce to low heat and cook another 10 minutes.

7. Stir in the rest of the coconut milk and serve warm with your toppings of choice.