This simple, cooling, delicious dessert is a great treat for a hot summer’s day (or night). It is supportive for the digestive system, containing digestive herbs like Cardamom and Turmeric, and cooling while also giving a hint of unconditional love for the body, mind, and soul with the Rosewater.
In a large pot on Medium-High heat, add the first set of ingredients: rice, milk, cardamom, turmeric, and black pepper. You will need to continue to stir this until this mixture begins to boil as not to scorch the milk. This will take approximately 10 to 15-minutes. Once it has begun to boil, turn it down to a low heat setting, just enough to keep it simmering. Simmer for about another 45-minutes to allow for the rice to cook and for the mixture to reduce and thicken. You will need to stir this initially about ever 5-minute, and the closer it is to done (so after about 40-minutes), you will need to stir more frequently so it doesn’t scorch.
Once the rice is cooked and the mixture has reduced, turn off the heat and add the second set of ingredients: sugar, vanilla extract, walnuts, and Rosewater. Mix this all together.
Serve either warm or chilled.
Note on the herbs*: Black Pepper makes Turmeric up to 2,000 times more bioavailable. Turmeric while warming for the intestines, as it travels out of that tissue layer is cooling to everything else. Turmeric also aids in the digestion of proteins. Cardamom is best used in summer instead of cinnamon as it is less warming while still promoting and stimulating digestion and healthy “agni”. Remember in Ayurveda they say, “you’re not what you eat, instead you are what you digest”. Milk, according to Ayurveda, helps to bring the beneficial properties of the herbs to the lymph, muscles, bones, reproductive organs, and the mind.