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Rice Pudding Breakfast (Kheer) - A Smooth Transition!

By Lisa Scarborough, AHC

Following an Ayurvedic lifestyle means following the rhythms of Nature. We pay close attention to things like moon phases and seasonal transitions and we adjust accordingly. With Fall upon us we shift our focus from those cooling, soothing foods and practices of the fiery pitta(fire) season to the grounding, nurturing energies of vata(space + air).

You may have noticed that your appetite for breakfast was diminished in the heat of the Summer months. Now, as the weather cools and the elements of space and air take center stage, it’s important to get back to a warm cooked breakfast to help ground and nourish the nervous system which is governed by vata dosha.

Here is a great recipe for Kheer, Ayurvedic Rice Pudding. Mentioned in the ancient Ayurvedic texts as a great food for vata, this dish is light, warming, grounding and starts your day off right.

Photo by Sampath Nayak


1 cups basmati rice

1 ½ cups milk (cows milk for vata, coconut for pitta or almond for kapha)

1 tbsp. Ghee

¼ cup of raw sugar

Handful of raisins or dates(chopped)

Nuts like almonds or pistachios(optional)


Warm ghee in a saucepan

Add spices and saute until you smell them (2-3 minutes)

Add milk and bring to a boil

Add the rest of the ingredients and cook until rice is soft and milk is thickened (about 15-20 minutes)

Serve warm or at room temperature for a sweet vata treat!

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