Overnight Chia-Rice Pudding

Updated Feb 15, 2021, Published Sep 01, 2016

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This pudding is one of my favorite easy breakfasts and is a perfect way to use up leftover rice from dinner the night before. Adding a cooked grain to your chia pudding provides more substance along with the satisfaction of eating carbs for breakfast. Plus, the rice contributes an additional 4 grams of protein per serving.

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3.69 from 16 votes

Overnight Chia-Rice Pudding

By Ricki Heller

Prep Time: 10

Cook Time: 10

Cooling time: 8

Total Time: 8 20

Servings: people

Ingredients

▢ 1¾ cups unsweetened almond, rice, cashew, or other non-dairy milk of choice
▢ 1½ cups cooked brown rice, I love basmati for this recipe
▢ 1 teaspoon pure vanilla extract
▢ 1½ teaspoons ground cinnamon
▢ ¼ teaspoon ground cardamom, optional
▢ 20-30 drops pure liquid stevia, or 2-3 tablespoons xylitol, coconut sugar, or other dry sweetener of choice
▢ ¼ cup whole chia seeds
▢ Fresh blueberries, raspberries, or blackberries, optional garnish

Instructions

In a medium-sized pot, bring the milk and rice to a boil over medium heat. Remove from heat and allow to cool, uncovered, for about 10 minutes. (You can skip this step, but heating the mixture allows the rice to soften somewhat, creating a more pleasing texture once the pudding is refrigerated).
Add the remaining ingredients and stir well. Transfer to a large container with a lid. Allow to cool to room temperature, stirring 2-3 times to break up the chia and prevent clumping. Once cool, cover and refrigerate overnight. To serve, stir the chilled pudding and top with fresh berries, if desired.