Enriched Brown Rice Pudding

Prep time:

Cook time:

Serves: 4-6

This nutritious, enriched rice pudding is equally good as a decadent breakfast as it is as a dessert.


Pudding can be cooked, then refrigerated for up to 5 days and reheated to serve.
Top with a dollop of yoghurt and extra maple syrup.

  • 180g (1 cup) brown long grain rice
  • 750ml (3 cups) unsweetened almond milk
  • pinch salt
  • 3 medjool dates, finely chopped
  • 2 tbsp white chia seeds
  • to finish:
  • 250ml (1 cup) unsweetened almond milk
  • 2 organic free range eggs
  • 2 tbsp maple syrup
  • 11/2 tsp Herbie’s Ground Cinnamon
  • 1 tsp Herbie’s Ground Cardamom
  • ½ tsp Herbie’s Vanilla Powder
  • 35g (1/4 cup) slivered almonds
  • 35g (1/4 cup) buckinis (activated buckwheat)
  • fruit of choice, to serve

  1. Rinse the rice under cold water then place in a saucepan with almond milk, salt, dates and chia. Cook over medium heat for 30-40 minutes, stirring occasionally, until most of the liquid is absorbed and rice is tender.
  2. Whisk extra almond milk with eggs , syrup and spices together then stir into rice. Cook, stirring, for a further 10-15 minutes until reduced.
  3. Top with almonds and buckinis and serve with fresh fruit.