Inspired by: Baked rice pudding
- Vata seasonOct – Dec in the north
- All year
Nutmeg Rice Pudding
- Serves
- 6
- Portion
- ≈120 g
- Time
- 1 h 30 min
- Texture
- Creamy
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ⅓ cup + 1 tbsp short-grain | 80 g | 400 g | |
| Cow's milk, whole | 3¾ cups | 900 ml | 4500 ml | |
| Maple syrup | 3 tbsp | 50 g | 250 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Nutmeg | ¼ tsp grated | 0.3 g | 1.5 g | |
| Vanilla (pod or extract) | ½ tsp | 2 g | 10 g | |
| Green cardamom | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Combine rice, milk, maple and vanilla in a buttered dish.
Step 2: Grate nutmeg on top; dot with ghee.
Step 3: Bake at 150 °C (300 °F) 1½ hours, stirring once at 30 minutes.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSugar→Tomaple
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