Rice and Chia Seed Pudding

I have fond memories of my mum making rice pudding for dessert and then also enjoying it cold the next day when it tasted even better.

Here is a twist on the traditional rice pudding for you to try. The simple addition of a few tablespoons of Chia Seeds (find out more about them here) gives this pudding a nutritional kick.

Top if off with fresh fruits, nuts or yoghurt and you have something extra special. It would also be lovely for breakfast.

INGREDIENTS

2 Cups of your milk of choice

2 Cups Water
OR a total of 4 Cups of milk for a fuller creamy flavour

1 Cup Rice - short grain works best

4 Tbls Dry Chia seeds

1/4 Cup Sugar

1 Tsp Vanilla Essence

LET'S PUT IT ALTOGETHER 

1. Place all the ingredients into a large saucepan, stir well to combine and bring to the boil.

2. Once on the boil reduce to a simmer and simmer uncovered for 25 minutes stirring every few minutes to avoid sticking.

Once the rice is cooked through it is ready. You may need to add a little extra milk towards to end.

Enjoy warm or refrigerate and eat cold which I prefer and it also tastes better the next day.

Serves 4-8

Eat within 3 days of cooking.
Keep Refrigerated in an airtight container.