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8R5A8663

Overnight Rice Pudding with Rhubarb and Strawberries

This Wimbledon inspired rice pudding is going to be your new go to breakfast!

15 + refrigeration overnight (min. 12h) mins

2 people

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INGREDIENTS

250 ml coconut milk
1 tsp vanilla paste
½ tsp ground cinnamon
1 tbsp flaxseeds
1 tbsp chia seeds
For the topping:
1 stem cooked rhubarb
150g fresh strawberries
1 tbsp brown sugar
A sprinkle of almond flakes
2 tbsp vegan yogurt

METHOD

  1. Pour the coconut milk into a saucepan, stir in the vanilla paste, agave nectar and cinnamon then bring to a simmer over medium heat for 10 minutes.
  2. In a bowl, combine the pudding rice, chia seeds and flaxseeds, then pour over the hot coconut milk mix and stir thoroughly to combine. Cover and set in the fridge over night.
  3. To prepare the toppings, chop and cook the rhubarb in a little water until soft. In a small skillet, heat the strawberries with 2-3 tablespoons of water and sprinkle in the sugar. Cook until the strawberries have softened and become syrup-y. Store your toppings in the fridge until ready to serve.
  4.  In the morning, portion your overnight rice pudding and top with rhubarb, strawberries and almond flakes, then you’re ready to serve!

Chef’s tipp: You can make this overnight rice pudding strawberry flavored too with the same ingredients! Simply caramelize the strawberries first, then transfer them to the blender with
the hot coconut milk mix and blend until smooth. Then pour this mix over your rice pudding to soak overnight. Delish!

Which of our products do you need for this recipe?

Pudding Rice
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Mr Organic product
Dark Agave Syrup
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Mr Organic product
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