Black rice and chai oats pudding

22 December 2016

Black rice and chai oats pudding


Serves 1

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.


Chai oats


  • 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.


Chia pudding


  • 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.


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