In India, rice has for centuries symbolized fertility, wealth and good health. Ancient priests used it as an ingredient in worship, and to this day, rice is thrown at newlyweds to bless them with healthy offspring and prosperity.
While research in the West gives high scores to brown rice for its bran and fiber content, Ayurveda recommends the long-grained, fragrant basmati rice…that is because basmati rice is easy on the digestive system. Also, it is saatvic or pure, and balances the physiology. Basmati rice builds body tissue and is very high on prana or vital life energy.
This is one of my recipes I love to make! Its easy to cook a big batch of and add it to my meals throughout the week!
Coconutty White Basmati Rice
1 cup white basmati rice
2 cups filtered water
1/2 cup grated coconut- unsweetened
1 tablespoon coconut oil
1 teaspoon fennel seeds
1 teaspoon cumin
1 teaspoon coriander
1/4 cup cashews (optional)
pinch of Himalayan pink salt
Put the rice, salt, coriander, cumin, and fennel seeds in a medium, heavy saucepan over medium heat. Cook for 1 minute, or until the mixture is very aromatic, stirring constantly. Add the water. Cover. Bring to a boil. Decrease the heat. Simmer for 35-40 minutes, or until all of the water has been absorbed.
Remove from heat and let cool for about 10 minutes. Add the grated coconut, coconut oil, and cashews to a bowl. Pour rice over coconut ingredients and mix together.
You can add this rice to the butternut squash soup (recipe found at the link below) or add cooked vegetables or chicken (if you eat meat!)
Vegetable options: Zucchini, cauliflower, cilantro, pumpkin, or potato.
Cook the vegetables in saucepan with a tablespoon of ghee. Don’t add any spices or salt to the veggies; just add them to the rice.
*Do not add any fruits to the rice!!