Black rice and chai oats pudding
Black rice pudding
- 1 cup black rice
- 2-2 ½ cups Almond Breeze Original
- 1 teaspoon stevia
- 1 vanilla husk/ 1 teaspoon vanilla essence
- Pinch of salt
- Pinch of ground nutmeg
Place milk, rice, and salt in a saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and cook, stirring, for 20 minutes (or until rice is tender). Add the stevia and vanilla and increase the heat again. Bring to a boil for a few minutes or until the rice is soft.
- ¼ teaspoon stevia powder
- 1 cup oats
- ¼ teaspoon cinnamon
- 1 vanilla husk
- 1 cup Almond Breeze Original
- 4 dates blitzed or diced
Mix and leave over night to thicken.
- ¼ cup Almond Breeze Original
- 2-3 tablespoons chia seeds
- 1 teaspoon vanilla essence / 1 vanilla husk
- 2 tablespoons honey
Leave to set in the fridge for at least 2 hours.
Place warmed rice, warmed oats and chia pudding in a bowl and top with fresh figs, pomegranate jewels, caramelised apple slices, desiccated coconut, and nuts and seeds of choice.
I used pumpkin seeds and sunflower seeds.
All parts of this bowl can be prepared the night before and stored in the fridge for up to a week.
Not everything in this bowl has to be eaten together.
You can skip the oats or the rice or the chia if you feel like it’s too much.