Organic Njavara Rice | Shashtika Shali
Ayurveda Rice for Nutrition
The praises for Shashtika Shali /Njavara rice, can be found many Ayurveda treatises like Ahstangasamgraha & Susrutha Samhita. Famous for its short maturation time close to sixty days, healing properties and nutritional values, Njavara is sweet, helps balance all the three Tridoshas and is cold in Virya /potency. In Kerala, this rice is consumed in the form of porridge in the monsoon rainy season to support immunity. In true Ayurveda tradition of Kerala, Njavara rice is used in therapy procedures to support neuro-skeletal health. Njavara rice can be used as an excellent weaning food for babies with low birth weight owing to its high nutritional values. Both consumption and external application in paste form supports natural skin, neuromuscular and joint health.
- Balances Tridosha
- Delicious taste
- Good weaning food for babies
- Good for making porridges
- Organic | 100% Natural | No chemical fertilizers
Indian Royal Rice Pudding
Prep time: 5 mins
Cook time: 30 mins
- 2 cups Organic Njavara Rice *
- 3 cups water
- 2 cups milk
- 1 tsp arrowroot flour
- ⅓ cup sugar or monk fruit sweetener
- ½ tsp cardamom powder
- 1 tsp of rose water
- 1 tsp of pure vanilla bean extract
- 1 tsp of saffron
- 2 tbsp ghee
- 2 tbsp of shredded coconut
- 2 tbsp of chopped pistachios
- Wash and strain the rice in water, then add to a pressure cooker. Add 3 times water to the rice. Ensure there is enough space in the vessel for rice to get cooked. Cook for 15 minutes and wait for the pressure to release naturally. Rice should be well cooked but not too mushy. Set aside.
- Heat milk in a separate saucepan for 3-5 minutes on medium heat. Mix in sugar or monk fruit sweetener, cardamom powder, rose water, vanilla, and saffron and turn heat to low. Slowly add in arrowroot and continue to stir as mixture thickens to a sauce consistency.
- In a separate bowl, combine Njavara Rice and milk mixture by folding the ingredients together. Set aside.
- In a small pan, heat ghee, add coconut pieces and pistachios. Roast until pieces turn golden, and then turn off heat. Be careful not to burn them. Garnish the rice pudding with the roasted pieces and drizzle the remaining ghee on top.