This recipe was inspired by an Ayurvedic cookbook I am reading at the moment. If you’re already a fan of chai tea you’re going to love this recipe, and if you’ve never tried it – than you’re missing out!
Breakfast is my favorite meal of the day, and is also the most important. Choosing the right food for breakfast can help stabilize blood sugar levels throughout the day, preventing those pesky sugar cravings kicking in.
Winter is just about to begin, which means we need to adjust our diet accordingly. The spices used in this recipe have heating properties, making them perfect for the cooler months. They also boost blood circulation (ginger), balance blood sugar levels (cinnamon) and are an all round great source of antioxidants.
Biodynamic brown rice is the best choice if you can buy it. It is softer and easier for the body to digest. However, you can use any brown rice for this recipe (soaking in water overnight makes it easier on the digestive tract). If you have digestive troubles, and the brown rice irritates you, try basmati rice instead.
I like to think of brown rice as an intestinal broom, sweeping out the intestines as it digests. These sweeping qualities are due to the outer husk remaining intact, which contains fiber. The outer husk is removed from white rice, so it loses the sweeping benefits, and won’t give you that nice ‘full’ feeling.
Health Benefits of this recipe:
- Stabilizes blood sugar
- Good source of insoluble fiber (intestinal broom)
- Abundance of B vitamins – Supporting nervous tension, low moods, energy source.
- Good nourishing and grounding meal to start the day.
Ingredients
Serves 2
1 cup brown rice – cooked
1 cup milk (either cow, soy or nut milk)
¼ teaspoon cinnamon
2 cardamom pods (slightly crushed)
Grated ginger – I like it strong so I add a good teaspoon, but reduce if you need too.
2 cloves
1 tablespoon raisins or sultanas.
I like to grate in a pear or apple
Sweetener if preferred (coconut nectar, honey, stevia, agave, brown rice syrup)
Add all ingredients into pot and bring to boil. Reduce heat and simmer 5–10 minutes, depending on how strong you like the flavor. Remove cardamom pods and cloves before severing.
*If you cook rice the night before, you will only need to allow around 10mins to prepare this meal. It’s so easy!
Hi Suzie, we made a huge batch of this for our breakfasts using coconut milk and almond milk. My children were asking for seconds every time they had it, both my husband and I really enjoyed it too and it reheated well. And can I just say that your ‘masala chai’ flavours are spot on! Thank you for posting such a delicious recipe.