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The flavors in this rice pudding recipe are inspired by “Ferni,” a traditional Afghan dish, and are great for birthers. This recipe is especially helpful for any person feeling grumpy from an aggravated pitta or on a hot day. 

Take a look at some of the Ayurvedic benefits to this recipe: 


basmati riceWhite basmati rice is easy to digest.

After birth, digestion slows down and we need to eat easily digestible foods. Carbs like basmati rice are nourishing and grounding for a postpartum person with elevated vata. 


Cardamom has a light, flowery taste.

This is an especially important spice because it is tridoshic, meaning it balances all three doshas. Regardless of if you’re feeling lethargic, have a racing mind, or grumpy; this spice will help you.


rosewaterRosewater has a cooling effect.

This is especially good for mothers in a hot time of the year like the peak of summer. Cooling flavors like rosewater can help your body work through skin irritation, diarrhea, and heart burn when pitta is aggravated.


Cow’s milk increases kapha and is vata pacifying, leaving a person feeling calm and grounded.

If you have a dairy allergy or find that dairy products produce too much mucus for you (postnasal drip, etc.), you can replace cow’s milk with goat’s milk and there is no flavor difference. While straight goat’s milk has a tangy flavor, no one can ever tell when I use goat’s milk in this recipe. Powdered goat’s milk also works great in this recipe. One of the benefits of goat’s milk is that it is tridoshic, benefiting all doshas. Goat’s milk is easy to digest and will not produce mucus or make you restless. 


Ghee is an Ayurvedic staple.ghee

Ghee increases ojas, which is severely depleted postpartum. Ojas is the subtle essence of kapha dosha, and sometimes is likened to ‘immunity’, or the ‘nectar of life’.  Birthers need the good quality fats in ghee to replenish their ojas and give them the nourishment and energy they need. If you are vegan you can replace ghee with sesame, sunflower, or avocado oil. 



2 cups cooked white basmati rice

2 cups milk, either goat or cow 

1/3 cup sugar

4 cardamom pods

1/4 tsp rosewater 



  1. Combine all ingredients into a saucepan and mix together over medium low heat. 
  2. Bring to a soft boil and stir constantly to prevent burning. Cook for 15-20 minutes or until mixture is thickened. 
  3. Remove cardamom pods. Let rice pudding cool a bit before serving. 


Nicole HuntNicole Hunt is a mother, yoga teacher, and a student in the Ayurvedic Postpartum Caregiver program. She runs the non-profit Here + Now Motherhood in Johnson City, Tennessee.


Photos courtesy of the author.

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