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.

Serves 2

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