Rice is featured heavily in the Ayurvedic yogic diet. In India most meals are served with basmati rice, a light and aromatic long-grain variety with a cooling effect on the body . It has a balancing effect on the digestive system and soothes the nervous system. Basmati rice is good for calming an irritated gut and it is easier to digest than brown rice.

When taken with a little ghee, it is considered tridoshic. Lighter than many other grains, it can be eaten by those with high Kapha; it’s cooling, sweet and moist which is very good for those with a Pitta constitution, and the sweet moist attributes also help to balance Vata.

Adding a couple of cloves to the rice when cooking normally helps to gently warm the slight coolness of the grain. Wash rice in cold water several times to remove much of the starch (which aggravates Vata), changing the water until it is clear.

Bring just under twice the volume of water to the rice to boil, adding the rice, a Tbsp. of ghee and a pinch of salt to taste. Reduce the heat, cover and cook for 10-15 minutes, by which time all the water should be absorbed. Remove from the heat and allow to stand for 5 minutes before removing the lid.