Rose & Pistachio Rice Porridge

Rose & Pistachio Rice Porridge


Put the ingredients in a pressure cooker and cook the porridge for 30 minutes on the ‘Porridge’ setting. Alternatively cook very slowly in a cast iron pot on a low heat for for around 45 minutes, or until thick and creamy, stirring regularly.

When it’s ready, mix well & stir in:

  • 1 dessert spoon of maple syrup
  • A tiny pinch of cardamom powder (Beware, it can become overpowering!)
  • an extra splash of milk before serving to loosen the porridge

Decorate with chopped green pistachios
1 tsp organic rose jam
Tiny sprinkle dry rose petals – ensure the petals are organic and without pesticides?
Grated lime zest for additional zing!

This recipe has been kindly supplied by LAURA BRIDGE.
Laura has been a professional chef for 30 years and has since studied Ayurvedic principles of cooking.

You can reach Laura at: Laura
And on social media using the links below.


Serves x3 bowls

  • 500ml Full fat raw milk, Oat milk or alternative
  • 100g Arborio rice
  • Tiny pinch of mineral salt
  • 1 tsp Vanilla essence
  • 2 tsp Rose Syrup or oil
  • 40g unsalted raw cashews

Top Tip

Try to eat at a comfortable pace, staying mindful, perhaps accompany it with a warm black, ginger tea, sipping slowly, so that you incorporate all 6 tastes into your meal.

Ayur ~ Life. Veda ~ Science or Knowledge.