Sacred Rice, recipe by Garlone Bardel
Recipe by Garlone Bardel author of the Yoga CookBook
This traditional Indian recipe is a delight. With its aroma that delights the senses, it can be prepared for special occasions as well as for simple evenings.
In oriental cuisine, rice is a must, it is considered to be the best tonic for the body. It brings volume, stability and physical strength to the body. Excellent for the three doshas, we willingly add ghee to strengthen the body of vata (air) and pitta (fire), and spices for kapha (water), in order to increase the digestive fire and burn fat. This sacred rice has all the makings of a yogic meal, where we favor udana-type foods (the energy of the extremities), rice, a samana-type food (the energy going from the heart to the navel and circulating around the waist), but also sattvic spices such as cinnamon or cardamom.
For 4 plates
In the kitchen: 15 min + 15 min cooking time
- 1 cup of ½ wholemeal basmati rice
- 1 cinnamon stick
- 8 saffron threads
- 6 cloves
- 6 cardamom pods
- 1 pinch of salt
- 2 tbsp brown sugar
- 1 tbsp flaked almonds
- 1 tbsp pistachios
- 1 tbsp raisins
- 2 to 3 tbsp ghee
The preparation
After rinsing, cook the rice over low heat with 1.5 cups of water, the cloves and cinnamon and a pinch of salt. The rice is cooked when the water is completely absorbed and it forms a flat surface, with rounded and detached grains. While the rice is cooking, heat a tablespoon of water with the saffron, the previously crushed cardamom seeds, the pistachios and the sugar, until the sugar dissolves. Pour this mixture over the cooked rice. In a pan, heat the ghee, add the raisins and almonds and stir until the almonds are golden. Pour them over the rice, mix and serve immediately.
You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.
Credit @Thomas Dhellemmes
