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I thought I would make a rice pudding and add white chia seeds. Chia seeds are amazing!

Here are some great reasons to eat chia:

1. Chia is gluten free.

2. It is high in dietary fibre, making it great for digestion and healing digestion issues.

3. It contains 20% Omega 3 ALA, making it a super food for the brain and heart. Chia has eight times more Omega 3 than salmon!

4. It boasts 20% protein.

5. The protein is a complete protein with all 8 essential amino acids.

6. It is high in antioxidants and has a four times higher ORAC value than blueberries.

7. Chia contains five times more calcium than milk.

8. Chia contains seven times more vitamin C than oranges.

9. It contains three times more iron than spinach.

10. It contains twice the potassium content of banana.

11. It is good for healthy skin, hair and nails.

12. It has a positive impact balancing blood glucose levels (making it awesome for diabetics).

13. Chia makes a great egg replacement. Just combine with water to form a gel, and add it to recipes that call for egg.

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This is definitely a super food that you should consider including in your daily diet. Most people recommend 1 tablespoon a day. Drink plenty of water as it is so high in fibre. You can sprinkle it on your breakfast cereal too.

There is something very comforting about a rice pudding and it makes a great breakfast or afternoon snack. I used Arborio rice but you could replace this with one of the new low GI rice if you prefer.

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Recipe

Ingredients for rice pudding

  • 4 cups gluten-free soy milk, or low fat carnation milk.
  • 1 cup arborio rice
  • 4 tablespoons of white chia seeds soaked in a cup of water.
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
Poached rhubarb

  • 1 cup caster sugar
  • 1 cinnamon stick
  • 3 strips lemon rind
  • 1 (600g) bunch rhubarb, washed, trimmed, cut into 6cm lengths

Method

  1. Combine milk, rice, sugar, white chia seeds and vanilla in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring every 5 minutes, for 25 minutes or until rice is tender and creamy.

  2. Step 2

    Meanwhile, make poached rhubarb: Preheat oven to 180°C/160°C fan-forced. Place sugar, cinnamon, lemon rind and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 2 to 3 minutes or until mixture has slightly thickened.

  3. Step 3

    Place rhubarb, in a single layer, in a large baking dish. Add sugar mixture. Cover with foil. Bake for 20 minutes or until rhubarb is tender. Remove and discard cinnamon stick and lemon rind.

  4. Step 4

    Divide rice mixture between bowls. Top with poached rhubarb. Serve.

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