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Rice porridge, also known as rice congee throughout Asia, is the #1 dish to eat the first few days after birth. Traditionally used in both Chinese medicine as well as Ayurveda, this simple dish contains all the qualities necessary to jump start your postpartum recovery. Hot, soft, oily, sweet and well spiced, this rice pudding is deeply nourishing as well as comforting. It not only soothes the nerves, but also nourishes the tissues, stimulates digestion, and rebuilds the blood. This rice porridge is medicine for mamas! Enjoy!

 

Serves 4

New Mother's Rice Porridge

5 minPrep Time

3 hrCook Time

3 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

  • 16 C water
  • 1 C basmati rice
  • 1 1/2 C raw brown sugar or molasses
  • 1/2 C ghee(clarified butter)
  • 2 tsp ginger powder
  • 1 tsp cinnamon powder
  • 3/4 tsp cardamom powder
  • 1/2 tsp clove powder
  • 1/2 tsp of black pepper
  • 1/2 tsp turmeric powder
  • pinch of cayenne (optional)

Instructions

  1. Rinse rice several times until the water runs clear.
  2. Bring water to a boil and add rice. Reduce heat to a simmer.
  3. Cook with the lid off, stirring occasionally for several hours.
  4. When the rice begins to thicken, add sugar, spices and ghee.
  5. When the consistency is gelatinous, take off heat and serve hot.

Notes

*Gluten-Free *Vegan

* It is very important to cook this dish long enough that the rice actually breaks down and loses its form.

* Works great in a slow cooker! Add all ingredients and cook for 8 hours.

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Be sure to add this rice porridge recipe into your postpartum care plan. This is one of the most helpful recipes for the 1st phase of postpartum recovery. It should be your main recipe for the first 3 days after birth. Organize someone to cook it while you are in labor, so it will be ready as soon as you are hungry after the birth.

How did you feel after trying this recipe?

4 Comments

  1. Lauren
    Thanks! Wondering if I could cook this in advance, freeze and thaw out for my husband to bring to the hospital?
    Reply
    • Ameya
      It would be best if your husband (or other support person) could put it together in a slow cooker when you leave for the hospital, for it to cook during your labor. Then you can have him bring it to you fresh when you are ready:) I don’t recommend freezing it, if you have another option. Frozen postpartum rice pudding is better than hospital food for sure, but freezing food in general makes it harder on your already sensitive digestion. Fresh is best, but if you are going to freeze it, make sure it’s hot, soupy with extra ghee when served. Blessings on your birth!
      Reply
  2. Catey
    is it really 16C water for 1C rice? That seems like a lot of water.
    Reply
    • Ameya
      Yes, it is a ton of water and yes, this is correct. Remember you are cooking this rice porridge for a few hours with the lid off. For the first couple weeks after birth, always use more water than you normally would, and cook the food extra long. You can get away with using 10 cups if you cook this same recipe in a pressure cooker for 1 hour. This rice porridge should get to a gelatinous consistency.
      Reply

I invite your questions and comments

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About The Author

Ameya

Hi Mamas! I am an Ayurvedic practitioner, Certified Massage Therapist, and an Ayurvedic postpartum doula (AyurDoula). I'm on a mission to spread the word on the importance of natural postpartum care and to help mothers and their babies achieve health and happiness during the very special and sacred time of postpartum motherhood.

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