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postpartum slow cooked sweet rice recipe

Ingredients: I opt for organic and local

Can of coconut cream

Cinnamon

Jujube

Goji Berries

Ginger (grated)

Sweet potato

Jasmine Rice

Toppings:

Ghee

Coconut sugar or maple

Black sesame seeds

Black sesame tahini

Grab your slow cooker, pop in a cup or 2 of jasmine rice (thoroughly rinsed), add a can of coconut cream and eyeball a cup or 2 of water too. Chop up the jujube and sweet potato into small pieces and add to the slow cooker, sprinkle in goji berries. I add in a few dashes of cinnamon, a spoonful of ghee or a chunk of grass-fed butter. And wait a couple of hours, throughout that time, casually check on it, stir and add a bit more water until it’s like a congee, gooey, well-cooked, slop consistency. Serve with the toppings suggested and enjoy!