Digestive-Spice Basmati Rice

Digestive-Spice Basmati Rice

This recipe is provided for your inspiration and does not take into account individual needs to allergies. Please adjust the ingredients to suit your individual needs.

Serves 2 | Cooking Time: ~20 minutes

Ingredients:

> ½ cup white basmati rice

> 2 tsp ghee

> 1/8 - 1/4 tsp high quality mineral/ sea salt

> ½ tsp freshly grated ginger

> ¼ tsp fennel seeds

> 1 medium bay leaf (fresh or dried)

> Filtered or spring water (enough to cover rice by approx. 1cm)

To Cook:

1. In a small pot, warm the ghee gently over low heat. Add the salt, ginger, fennel seeds, and bay leaf.

2. Let the spices infuse until their aroma is released (about 1–2 minutes).

3. Add the rice and stir gently to coat every grain in the spiced ghee.

4. Pour in the water—just enough to sit about 1cm above the rice.

5. Cover with a lid and simmer on low for about 20 minutes, or until the water is absorbed and the rice is soft. Add a little more water if needed during cooking.

Tip: This rice is especially grounding and gentle on digestion—perfect as a nourishing base for your Ayurvedic meals.

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