This recipe came about when I was craving rice pudding for breakfast but wanted to avoid the cream and butter and nutrient-less white rice. I added some powerful ingredients to kick up the fiber, fat and vitamins while maintaining the consistency and delectable taste of rice pudding. The chia and flax seeds provide the perfect pudding consistency by thickening it up. The coconut oil provides healthy fats to absorb vitamins and provide a whole slew of benefits. This rice pudding passes my taste test AND my health test!

Serves: 2-4 people

Preparation: 5 minutes

Cook time: 25-30 minutes

Total time: 30-35 minutes

Ingredients 

• 1/2 cup white rice

• 1/4 cup chia seeds

• 3 ½ - 4 cups almond milk (or desired dairy-free milk)

• 1 tbsp ground flax seed (optional)

• 3 tbsp unrefined coconut oil (always cold-pressed)

• 1 tbsp vanilla

• 1/2 tsp cinnamon 

• 3 tbsp coconut sugar (or real maple syrup)

• Pinch of salt

Instructions:  

1. Bring the almond milk to a boil in a saucepan. Add in the rice, chia seeds, flax seeds, coconut oil, vanilla, cinnamon, coconut sugar, and salt. Stir well.

2. Reduce heat to a simmer and stir occasionally until liquid is absorbed. About 25-30 minutes. Keep the lid on. Rice should be softer than typical rice.

3. Serve with a sprinkle of cinnamon and fruit!