Basmati Rice

Rice is featured heavily in the Ayurvedic yogic diet. In India most meals are served with basmati rice, a light and aromatic long-grain variety with a cooling effect on the body . It has a balancing effect on the digestive system and soothes the nervous system. Basmati rice is good for calming an irritated gut and it is easier to digest than brown rice. 

When taken with a little ghee, it is considered tridoshic. Lighter than many other grains, it can be eaten by those with high Kapha; it’s cooling, sweet and moist which is very good for those with a Pitta constitution, and the sweet moist attributes also help to balance Vata. 

Adding a couple of cloves to the rice when cooking normally helps to gently warm the slight coolness of the grain. Wash rice in cold water several times to remove much of the starch (which aggravates Vata), changing the water until it is clear. 

Bring just under twice the volume of water to the rice to boil, adding the rice, a Tbsp. of ghee and a pinch of salt to taste. Reduce the heat, cover and cook for 10-15 minutes, by which time all the water should be absorbed. Remove from the heat and allow to stand for 5 minutes before removing the lid. 

Turmeric Rice 

Wash rice in cold water several times to remove much of the starch, changing the water until it is clear. For 1 cup of rice, bring 1¾ cup of water to boil. Add the rice, a Tbsp. of ghee, ½ tsp. turmeric powder and a pinch of salt to taste. Reduce the heat, cover and cook for 10-15 minutes, by which time all the water should be absorbed. Remove from the heat and allow to stand for 5 minutes before removing the lid. 

Rice pilaf with vegetables 

Wash 1 cup rice in cold water several times to remove much of the starch, changing the water until it is clear. Set aside, and melt 2 Tbsp ghee or coconut oil in pot. Stir in: 

1 tsp cumin seeds 

1 ½ tsp fenugreek 

1 ½ tsp mustard seeds 

Cook on medium heat until mustard seeds pop, then add ¼ – ½ tsp chilis, cooking just till browned. Add the rice, ½ tsp. turmeric powder, ½ tsp coriander powder and 1 tsp of salt. Reduce the heat, cover and cook for 10 minutes. Add ½- ¾ cup diced vegetables of your choice ie: fresh peas, carrots, green beans, broccoli, asparagus are all vegetables that compliment the rice. Cover and cook for 5-7 minutes, or until water is absorbed. Let sit a few minutes, stir gently before serving. 

Optional: Add 1 Tbsp. butter to the cooked mixture after turning the heat off.