13/06/2026
Are you feeling like you need some nourishment, adoration, a warm hug from your bestie?
♡ Delicious RECIPE Alert⚠️ - this recipe will leave you feeling held, grounded & loved!
Perfect for mid winter rainy days-
[ Kapha^ earth 🌎 & 💧 water imbalances]
lydialovesayurveda Ayurvedic Winter Miso Rice Congee
Want more recipes? Comment YES! And we will send you Lydia's eCookbook SEED, SOIL & SOUL 120 pages of Ayurvedic recipes 😋
Prep 10 min
Cook 35 min
Serves 4
3 tbsp white miso paste
200g spring onions trimmed and finely sliced
1 tsp fine sea salt
400g arborio risotto rice
2 tbsp ginger, peeled and grated
200g frozen peas, defrosted
¼ tsp white pepper
40g fresh mint, leaves picked and finely chopped
2 tbsp rice vinegar
5 tbsp toasted sesame oil [ separated]
Start by making the stock. Place the miso in a large jug, then pour in 1.5 liters of just-boiled water. Stir well and set aside.
In a saucepan, heat half the oil over medium heat.
Once hot, add the sliced spring onions and a pinch of salt. Cook, stirring, for 3–4 minutes until softened.
Add the rice and ginger, stirring to coat the grains in the oil. Pour in the miso stock and bring to a simmer.
[We recommend Yumi's Pantry | Japanese-inspired Condiments white miso]
Reduce the heat and simmer gently, stirring occasionally, for 25 minutes.
Add the peas and cook for a further 5 minutes. Stir in the white pepper. The rice should become starchy, creamy, soft, and somewhat soupy at this stage.
While the rice cooks, prepare the mint and sesame oil: in a small bowl, combine the mint, rice vinegar, toasted sesame oil, and remaining sesame oil. Stir to blend.
Divide the rice among bowls. Spoon some of the mint and sesame oil over the top and serve.
Enjoy! 🥰🙏
