You can modify this recipe for your dosha by substituting other grains for the rice. See suggestions below.
- 1 cup basmati rice, (or other grain) uncooked* (sweet)
- 2 cups water
- ½ teaspoon salt, if desired (salty)
- ½ teaspoon nutmeg (pungent, bitter)
- 1 teaspoon cinnamon (pungent, sweet)
- ½ teaspoon clove (pungent, bitter)
- 1 cup vanilla soy milk (can substitute regular milk or other milk alternative) (sweet)
- ¼ cup blueberries (sweet, sour, astringent)
- 1 tablespoon maple syrup (or honey) (sweet)
- 1 teaspoon ghee (optional) Find our recipe for ghee here.
Combine rice, salt, and water. Bring to a boil, reduce heat, and simmer. Add soy milk and spices. Just before serving, add ghee, maple syrup, and blueberries on top.
Discover your dosha type here.
Optional: serve with sautéed fruit. Dosha suggestions are as follows:
- Kapha: Try apple or pear
- Vata: Add peaches or ripe banana
- Pitta: Instead sprinkle some raisins or dates on top
*You can use cooked grains—just add soy milk and follow the rest of the directions.
Dosha-Balancing Grain Choices
Vata: Rice, wheat, couscous, quinoa* Buckwheat kasha*
Pitta: Wheat, bulgher, rice, barley*, rolled/whole, rolled/groats
Kapha: Buckwheat kasha*, Corn mush/polenta, millet*, rye rolled/groats, oats, barley rolled whole*
*Increase water when cooking by ½ to 1 cup.
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