Black rice and chai oats pudding

Black rice and chai oats pudding

Serves 1

Black rice pudding

Ingredients:

• 1 cup black rice
• 2-2 ½ cups Almond Breeze Almond Milk Original

• 1 teaspoon stevia
• 1 vanilla husk/ 1 teaspoon vanilla essence
• Pinch of salt
• Pinch of ground nutmeg

Method:

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

Ingredients:

• ¼ teaspoon stevia powder
• 1 cup oats
• ¼ teaspoon cinnamon
• 1 vanilla husk
• 1 cup Almond Breeze Almond Milk Original
• 4 dates blitzed or diced

Method:

Mix and leave over night to thicken.

Chia pudding

Ingredients:

• ¼ cup Almond Breeze Almond Milk Original
• 2-3 tablespoons chia seeds
• 1 teaspoon vanilla essence / 1 vanilla husk
• 2 tablespoons honey

Method:

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.