Mothers first days rice porridge
first day’s rice porridge
In the moments after birth, the body craves warmth, energy, and deep nourishment. This postpartum rice porridge, inspired by traditional Nepalese recipes, offers immediate comfort and revitalization. Packed with blood sugar-stabilizing properties and rich fats, it’s a grounding dish that supports a new mother’s recovery and energy replenishment. Similar recipes, such as congee in Asia or wild rice and coconut milk porridge from Native American traditions, highlight the universal need for easily digestible, nutrient-rich postpartum meals.
This recipe holds a special place in my heart. Taught to me by my mentor, Sarva, at Inner Sun & Moon, it has become a staple in my postpartum care practice. Every time I serve this dish, I witness a mother’s joy and relief as she takes in its warmth and simplicity. Its magic lies not just in its ingredients but in how it feels—a nourishing embrace from within.
Crafted with ghee, jaggery, and Ayurvedic spices, this porridge is designed to ignite the digestive fire, replenish iron, and wrap a new mother in holistic care.
Ingredients
1 cup of organic short-grain white rice (or wild rice for a heartier option)
4 cups of water (or adjust to achieve your desired consistency)
2 tablespoons of organic ghee
1 tablespoon of jaggery (or substitute with coconut sugar)
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of saffron threads (optional, for added warmth and richness)
2 pitted, chopped dates
A small pinch of Himalayan pink salt
Instructions
Soak the Rice
Begin by thoroughly rinsing the rice under cool water and soak overnight or at least 2-3 hours.This removes excess starch and ensures a smooth, creamy porridge.Cook the Base
In a medium pot, combine the rice and water. Bring to a gentle boil over medium heat, then reduce to low. Cover and simmer on very low for 2-3 hours stirring occasionally to prevent sticking.Add Nutrients
Once the rice is tender and the porridge has thickened, stir in the ghee and jaggery. Allow them to melt and infuse into the dish, enhancing both flavor and nourishment.Incorporate Spices
Add the cardamom, cinnamon, nutmeg, and saffron (if using). Stir well to ensure even distribution of spices, letting their aroma fill your kitchen.Final Touches
Add a small pinch of Himalayan salt to balance the sweetness. Adjust the consistency by adding more water or milk (such as almond or coconut milk) if desired.Serve Warm
Ladle the porridge into a bowl, topping with a drizzle of ghee or a sprinkle of jaggery and chopped dates.
Why This Recipe Matters
This dish isn’t just food—it’s medicine. Ghee promotes tissue repair and enhances absorption of nutrients, jaggery replenishes depleted iron stores, and warming spices aid digestion and balance vata energy, a key focus in Ayurvedic postpartum care. Every bite supports a new mother’s physical and emotional well-being, fostering the strong start to Motherhood she deserves.
Ingredients:
16c water
1 c basmati rice
1/2c succanat or dark jaggery
2 T. ghee
2t ginger powder
2/3 t cinnamon powder
1/2 t clove powder
1/2 t black pepper
2/3 t turmeric
1/2 t cardamom powder
Bring water to a boil in a large heavy pot-avoid aluminum or teflon
Pour water over rice and stir ,rinse and repeat 2-3 times to remove enzyme inhibitors.
Add rice and half of the ghee to the water. Boil, reduce heat to simmer without a lid, stirring occasionally for several hours.
When almost done, add sugar and the spice powders. Continue to cook slowly.
When consistency is gelatinous, serve steaming hot with added ghee (1-2 T).
+Can be kept in a crock pot and served throughout the day.
Ready for more recipes
If you loved this recipe, our Postpartum Recipe Book is filled with even more nourishing, Ayurvedic-inspired meals designed to support you through every stage of postpartum recovery. From soups to snacks, each recipe is tailored to bring balance, longevity, and restoration to the postpartum journey.