The Healthy Chocolate Rice Pudding Recipe
Let’s face it. Grabbing the supermarket rice pudding version is quick and convenient.
But does it come with nutrients? And is it any good for you?
Certainly not!
If you’re a rice pudding fan from way back, now’s the time to prick your ears:
This healthy take on chocolate rice pudding is jam-packed with goodness and anything but complex to make.
All you need is the patience to cook the rice and stir in all the deliciousness that goes with this recipe.
Whether you make it with brown or regular medium-grain white rice, the flavours are intense and will see you through for the next 3 days. That’s if you can resist the urge to eat it all in one go.
We love topping ours with seasonal fruit and nuts in either a Snackie, Stickie Bowl or Stickie Plate. It all depends on your serving size and whether you need to tie everything down for the messier humans in your life.
What do they all have in common?
They love a good workout session in your dishwasher no matter how sticky the rice pudding aftermath. #winning
Ingredients
- 400 g (2 cups) brown rice or medium- grain white rice equates to 130 g (¾ cup) uncooked rice
- 30 ml (⅛ cup) coconut oil
- 60 ml (¼ cup) honey
- 20 g (¼ cup) raw cacao powder
- 25 g (¼ cup) goji berries or 4 dates, pitted and cut into little pieces
- ½ tsp vanilla essence
Method
Wash brown rice and soak in plenty of fresh water overnight. Rinse thoroughly and boil in 750 ml (3 cups) or more water until creamy. Let cool slightly.
If you are using medium-grain white rice do not soak, just boil in 500 ml (2 cups) water. Let cool slightly.
Combine warm, rice coconut oil, honey, raw cacao powder, goji berries and vanilla essence in a bowl and stir well until all rice is chocolatey.
Let set in fridge for at least two hours before serving.
Top with seasonal fruit or nuts.
Store in an airtight container for up to three days.
