Namaste,
One of the joys of cooking is always learning.
Everyday I am in the kitchen I learn something.
I am frequently asked how did you learn how to cook, or where did you learn?
I answer, by the Grace of my Guru.
Kashi is my cooking school. I learn from people, books, the net, everything…
For me cooking is directly connected to Ma and Baba.
They are my ultimate cooking teachers, for all of it is by their grace.
The best way i can explain this feeling is one completely of the heart.
A passionate desire to bring joy to another. This is Ma and Baba for me.
This next recipe I learned from one of Ma’s devoted chelas, Swami Laxman Das.
Swami Laxman Das (a great chef !) and Swami Tarini (a great baker !) run Ma’s Los Angeles Ashram.
They and the LA Satsang have been feeding the homeless for years.
The name of their program is called “Under the Bridges and on the Streets”.
One day Swami Laxman Das was visiting Kashi, and he taught me how to make classic khir, an Indian rice pudding, with the flavors of cardamom, cinnamon, and vanilla.
Classic Khir is made with milk and some ghee (clarified butter).
This recipe is a variation made with coconut milk and coconut oil, vegan and gluten free.
I hope you enjoy it.
Thank you Swami Laxman Das.
Thank you Ma and Baba.
Love Swami Rudra Das
Always at the Feet of my Ma Ki Jai
Always at the Feet of my Baba Ki Jai
Ingredients & Utensils
- Ingredients:
- 4 cups “So Delicious” Coconut Milk – unsweetened – Organic
- 1/2 can “Native Forest” Coconut Milk – Organic
- 1/3 cup Basmati Rice – Organic
- 1/3 teaspoon Sea Salt
- 1 teaspoon Ground Cardamom – Organic
- 1 Bay Leaf – Organic
- 1 Cinnamon Stick – Organic
- 1/2 cup Sugar – Organic
- 2 teaspoons Extra Virgin Coconut Oil – Organic
- 1 Tablespoon Vanilla Extract – Organic
- Utensils:
- Measuring cup
- Measuring Spoons
- Stainless Steel Pot
- Mixing Spoon
- Whisk
Directions:
Step 1: Add both types of coconut milk to pot with rice, cinnamon stick, and bay leaf:
Add both types of coconut milk to pot with rice, cinnamon stick, and bay leaf.
Turn on heat to medium high and stir frequently so the mixture does not stick and burn.
When it comes to a boil, lower heat to a simmer so it keeps boiling on a slow bubble.
Keep stirring frequently for 45 minutes until the rice breaks down and thickens.
You know it has cooked enough when you do not see rice grains anymore.
It will have the consistency of hot cereal.
Step 2: Turn off the heat and add the spices, sugar, salt, and coconut oil:
Remove the cinnamon stick and bay leaf.
Add the cardamom, sugar, and salt.
Mix well.
Add the vanilla extract.
Mix well.
Add the coconut oil and mix well.
Cover and let cool slightly.
Serve and Enjoy !!!
Love Swami Rudra Das