Aromatisch, cremiger Maharani Reispudding

Aromatic, Creamy Maharani Rice Pudding

in Sweets & Desserts

A regal dessert from Ayurvedic cuisine – aromatic, creamy, and nourishing. The Maharani Rice Pudding combines fine spices, saffron, ghee, and basmati rice into a sensual sweet dish that pampers body and mind.

Ingredients (for approx. 6 servings)

Base:

250 g basmati rice

3 tsp ghee

1.5 l whole milk

1 l water

1 tbsp arrowroot powder

Sweetness & Spice:

6 tbsp coconut blossom sugar

½ tsp saffron threads

1 tsp ground cardamom

5 cracked cardamom pods

½ tsp vanilla bean paste

Toppings:

4 tbsp chopped, roasted almonds

3 tbsp goji berries

Instructions (approx. 60 minutes + cooling time)

Prepare the rice: Soak the basmati rice in cold water for 10 minutes, then drain.

Toast the rice: Heat the ghee in a large pot and briefly toast the rice in it.

First cooking phase: Add the milk (reserving a small amount), water, and cracked cardamom pods. Bring to a boil and simmer over medium heat, stirring occasionally, for about 30 minutes.

Thicken: Stir the arrowroot powder smooth with the reserved milk, add to the pudding, and stir in the sugar. Continue cooking over low heat for 15–20 minutes until the mixture becomes creamy.

Season: Grind the saffron finely in a mortar and stir into the pudding together with vanilla and ground cardamom.

Serve: Transfer to small bowls, sprinkle with almonds and goji berries. Let cool and serve cold.

Ayurveda Tips:

Best time of day: Ideal as a nourishing sweet dish in the afternoon or evening – especially in autumn and winter.

Constitution: Vata and Pitta benefit from the warming, calming effect. Kapha types should reduce the sugar content or enjoy this dessert less frequently.

Alternative: For vegan variations, almond or oat milk works well with coconut oil instead of ghee.