Arroz con leche

Arroz con leche is a traditional latin dish made with rice, milk and cinnamon. My Ayurvedic take on this recipe infuses cinnamon with dried rose petals, Ashwagandha for medicinal benefits, clove and cardamom. In Ayurveda, rice and milk are considered to have similar nourishing qualities as the moon. Ashwagandha is an adaptogen that helps to regulate our nervous system. During the fall/winter season sweet, salty and sour tastes are favored because they help balance the body and mind and should be incorporated in your diet especially if you lean more towards Vata (Air) constitution. This dish is grounding and comforting. Every bite feels like a warm hug.

Prep: 10 mins Cook: 30 mins Serves: 8

INGREDIENTS

5 1/2 cups filtered water

1 cup organic whole milk

1 cup evaporated milk

1/2-3/4 cup condensed milk (depending on how sweet you want it)

3/4 cups basmati rice

2 1/2 tbsp Ashwagandha powder

2-3 cinnamon sticks

2 tbsp dried rose petals

4 cloves

4 cardamom pods

cinnamon powder for garnish

Directions

Step 1- Wash and rinse rice. In a small sauce pan or rice cooker cook 3/4 cup basmati rice with 1 1/2 cups filtered water. Bring to boil reduce heat. Cover and cook for 15 mins. Let cool set aside.

Step 2- In a medium to large pot add 4 cups water, cinnamon sticks, dried rose petals, cloves, and cardamom pods. Bring to boil. Reduce heat to medium for 15-20mins. Strain herbs leaving cinnamon sticks in the pot. Add rice, milk and Ashwagandha. Bring to boil stir with a whisk. Reduce heat simmer for 10 mins. Serve warm. Garnish with cinnamon powder. Store in refrigerator for 3 days.