Unfortunately, rice pudding seems to have a bad reputation. It brings to mind plastic cartons full of gloopy rice brought home from the supermarket or really bad school lunches. Though, when it’s made right, it should be lusciously creamy, thick and comforting. The rice pudding that comes to my mind however is a bit different.
Unlike the European equivalent, Indian rice pudding is made with basmati rice, usually left milky but is equally as comforting. It is delicately spiced with cardamom and flavored with ground almonds and sugar. Lots of sugar. As much as I love it, rice pudding is usually a treat in this household.
However, I haven’t let that stop me. I decided that the flavor combination goes perfect with chia pudding. I still get my comfort fix and it’s a much healthier alternative. It’s so good that it is even perfect for breakfast! Win win don’t you think?
Almond & Cardamom Spiced Chia Pudding
- 1/8 cup chia seeds
- 1/2-3/4 cups almond milk
- 1 tbsp ground almonds
- 1/4 tsp ground cardamom
- 1 tsp agave syrup or sweetener of your choice
Combine all the ingredients in a small bowl making sure the chia seeds are mixed in well. Cover and place in the fridge to set for 1-2 hours until thickened or overnight. Thin out with more almond milk if desired.
Tastes lovely on its own with fresh berries or even mixed into a frozen berry & banana smoothie bowl!