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Cosy, creamy rice and quinoa pudding with vanilla and cinnamon, with Greek yoghurt and chia seeds for extra protein and fibre. It's topped with a quick berry chia jam and fresh berries, and it's lovely warm or cold for breakfast or dessert.
Rice pudding
Berry chia jam and topping
1.
Place the rice, quinoa, milk, and cinnamon and salt (if using) in a saucepan. Bring to a gentle simmer and cook, stirring often, until soft and creamy (about 30 minutes).
2.
Meanwhile, make the jam. Cook 200g of the berries in a small saucepan over a medium heat until soft (5–6 minutes), pressing them gently. Stir in the chia seeds, vanilla and honey, and cook for another 1–2 minutes. Remove from the heat. It thickens as it cools.
3.
Whisk the eggs, maple syrup and vanilla in a heat-proof jug or bowl. Slowly whisk in about 150 ml (or 10 tbsp) of the hot rice mixture until combined.
4.
Pour the egg mixture back into the saucepan. Cook on a very low heat, stirring constantly, until thickened and steaming (2–3 minutes). Don't let it boil. If not using eggs, stir in the cornflour mixture for 2-3 minutes.
5.
Take the pan off the heat, stir in the chia seeds, and leave to thicken (5–10 minutes).
6.
Stir in the yoghurt until smooth. Serve topped with the jam, the remaining berries and a sprinkle of cinnamon.
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Storage information
Cool and refrigerate within 1 hour, as the pudding contains cooked rice. Store in individual sealed containers for up to 2 days. It thickens as it chills, so stir in 1–2 tbsp milk before eating. Freeze in portions for up to 1 month, defrost overnight in the fridge, and reheat gently until steaming hot. Only reheat once. The jam will keep in the fridge for up to 5 days.
Tip
For a lower fat, use skimmed milk. For a lower carb option, use 100g quinoa instead of half rice and half quinoa. Make ahead: Portion it into jars with the jam on top for grab-and-go breakfasts.
Cost-saving tips
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