This morning the weather has turned cold, and my Agni is up. So hungry and in need of some comfort food I turned to the left-over rice from yesterday evening. The result is this date and coconut cardamom rice that satisfied my appetite and made me feel cosy inside.

Date and Coconut Cardamom Rice

Serves 4

Ingredients :

200 g Cooked rice

30 g dessicated coconut

3 green cardamom pods

1 mace skin ( or a pinch of ground nutmeg)

5 dates

100 ml of coconut milk

Water

Method :

Crush the cardamom pods and break the dates up into a few pieces each.

Put all the ingredients in a saucepan and warm gently adding enough water to keep the consistency creamy. It’s important to allow the rice to warm gently so the flavours have time to infuse and the dates to dissolve through the rice.

Dosa variation:

This is a good recipe for Vata and Pitta but a bit rich for Kapha or of you are watching your weight. So an alternative is to replace the rice with millet or barley, use oat milk and add raisins and dried cranberries with a small pinch of ginger powder in place of dates. This makes for an equally tasty but lighter breakfast that will keep that digestive fire strong.