This coconut and chia rice pudding will warm you through spring breakfasts, desserts and whenever you need a little comfort in a bowl. I have always been a huge rice pudding fan. I don’t know if it’s an Irish thing or what, but it is on my top-five-comfort-foods list.
I’ve added coconut and a heap of chia to a basic creamy rice pudding recipe. The result? AWESOME!
You could also totally make this coconut and chia rice pudding in a slow cooker or a Thermomix (I presume, don’t have one of those just yet). The recipe makes quite a bit, so consider halving it if you’re not feeding a small army.
There’s a bit of fiddling around with oven temperatures throughout the cooking process, but it’s completely worth it. Make this dish when you have a little time and need a little warming by the oven. Actually, make it one night and leave it ready in the fridge for the morning.
Also good for breakfast: Vegetable fritters for breakfast
Coconut and chia rice pudding
Makes 8+ serves
Takes 5 minutes
Bakes 1 hour 10 minutes
• 400ml can of coconut cream
• 1 cup of rinsed, uncooked brown rice
• 2 ½ cups of milk
• ½ cup chia seeds
• Half a cup of desiccated coconut
• 5 drops of vanilla extract
• ½ cup of brown sugar
Preheat oven to 200ºC.
Rinse the rice and put all the ingredients in an ovenproof dish with a lid (I used a Pyrex pot thingy).
Bake for 30 mins, remove and stir well. Reduce oven temperature to 150ºC.
Return dish to oven for another 20 mins, remove and stir well.
Reduce oven temperature to 100ºC and return dish for a further 20 minutes of cooking.
If the liquid becomes absorbed at any point, add another half a cup of milk.
The dish will be creamy and saucy when it comes out – it will set in the fridge.