Anupama's Kitchen
Cinnamon Coconut and Almond Milk Rice
During the wintertime, when Vata or Air element is Profound, as per Ayurveda, it is advised to eat food which grounds your body and mind both. This warm dish – Almond and Cinnamon Coconut Milk Rice with whole spices not only satisfy your taste buds but also helps to subside vata.
Cinnamon Coconut and Almond Milk Rice is good during pregnancy and postpartum both. Also, it is a good addition during fall and winter, and springtime. It is also a good postoperative dish to have during recovering from any operation.
Prep Time
15 Minutes
Cook Time
25 Minutes
Serving Size
Serves 4-5
As per ancient Vedic and Hindu religion, Coconut tree is called as ‘Kalpa Taru’ or a wish-fulfilling divine tree. Each part of the coconut tree is used including dry leaves, fruit, stem, coconut shell etc. Coconut is offered as an auspicious token during puja or rituals. Also, as per lunar calendar, on Sharavan Purnima or full moon, fishing communities worship the ocean with rice, flowers and with coconut offerings so that the ocean can protect them during thunderstorms. Coconut is useful in urinary disorders, hyperacidity, bleeding disorders, pain induced by Pitta. It is a digestive and helps in reducing Pitta, while detoxifying the body as well. It is best to consume coconut water during summertime or warmer seasons of the year and especially for a person who is suffering from vitiated Pitta. In India, my mother used pure coconut oil every day for maintaining long, strong, and healthy hair for us.
Almonds are a delicious strength giver and rejuvenative. They are nature’s signature brain tonic that provides nutrition to thin sense fibers which arise from the brain and pass through the neck. Almond oil and Almond milk are wonderful aphrodisiacs and contain a high concentration of Vitamin E and Magnesium. The reproductive organs benefit greatly from the use of Almonds whether it’s consumed or used externally in the form of an oil.
Ingredients
- 1 Cup Organic Long Grain Basmati Rice
- 1 Cup Organic Unsweetened Coconut Milk
- 1 Cup Organic Unsweetened Almond Milk
- 2 Inch Cinnamons
- 2 Cloves
- 2 Green Cardamoms
- 1 Tsp Cumin Seeds
- ½ Tsp Fennel Seeds
- 2 Green Chilies Cut Lengthwise
- 1 Small Onion Fine Chopped
- ½ Tsp Turmeric Powder
- Saffron Threads
- 2 Tbsp Ghee
- Salt as Required
- Garnishing: Chopped Roasted Almonds and Chopped Fresh Mint Leaves
Instructions
- Step 1: Preparing Rice:
- Rinse basmati rice twice and soak for 15 minutes before cooking.
- On a slow flame put a heavy pan or pressure cooker. Add ghee and once the ghee is melted, add cinnamon sticks, cloves and cardamoms.
- After it gives out aroma, add cumin seeds, fennel seeds. Roast it for 30 seconds.
- Add onions and chilies. Roast it till onions get translucent.
- Add basmati rice and mix it well with all the mixture.
- Pour almond, coconut milk and salt as required and mix it well with rice.
- Close the pan with the lid and cook it till the rice is cooked well and fluffy. If you are using a pressure cooker, let the rice cook for 3 whistles. You can use instant and cook it for 12 minutes.
- Get the pan or pressure cooker off the stove and let it settle for 15 minutes before opening it.
- Step 2: Serving the Rice:
- Serve the hot rice in a bowl and garnish it with chopped roasted almonds and chopped fresh mint leaves. Enjoy this dish as breakfast, or as a meal or anytime you want.