OVERNIGHT CHIA SEEDS & RICE PUDDING (VEGAN /GLUTEN FREE)
INGREDIENTS
1.5 cups unsweetened cashew milk
1.5 cups cooked basmati
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground cardamom
0.5 cup of coconut sugar, or raw brown sugar
0.5 cup whole chia seeds
Fresh raspberries, mango & toasted coconut for garnish
INSTRUCTIONS:
Bring the cashew milk, cooked rice, and sugar to a boil over medium heat in a medium-sized pot. Remove from heat and allow to cool (uncovered for about 10 minutes).
Add the remaining ingredients, and transfer to a large container with a lid. Allow to cool at room temperature (stirring 2-3 times) to break up the chia seeds and prevent clumping. Once cool, cover and refrigerate overnight. To serve, stir the chilled pudding and top with fresh berries, diced mangos and toasted coconut.
