So I made dinner for a boy the other night.
Once a girl lets it slip to a guy that she loves to cook, experiment with new recipes and flavor combinations, and uses baking as the ultimate form of stress relief… she pretty much better step up her game in front of said male sometime in the near future.
I’ll spare you the juicy details of my cooking date, but I can’t help but point out the ironic aspect of my night. As a girl who is pretty much obsessed with all things kitchen-ware related… I couldn’t help but giggle when I found out I had to bring my own chef’s knife, saute pan and cutting board to his understocked bachelor pad. Oyy!
But boys will be boys.
My dinner companion didn’t even flinch when I mentioned vegan cuisine, and he loved the meal I whipped up (a variation of my teriyaki bean stuffed acorn squash). But before I tackled cooking night I made sure to ask him if there were any foods he did not like. His response? Sprouts and rice pudding.
I mean, who doesn’t love rice pudding!? Rice pudding! Ever since he mentioned the stuff I could not stop thinking about sweet blankets of rice pudding… raisins, cinnamon, nutmeg… pudding. Mmmm. So I had to make some.
Cinnamon Raisin Chia Rice Pudding
2 c. cooked brown rice
2 1/2 c. vanilla almond milk
1/3 c. raw chia seeds
2 tbs. organic maple syrup
1 1/2 tsp vanilla extract
1/4 c. raisins
1 tsp cinnamon
1/4 tsp. nutmeg
1. Combine almond milk and rice in medium stove top pan. Simmer on low until milk starts to warm.
2. Add raisins, spices, maple syrup and vanilla extract.
3. Remove from heat and allow to sit for about 10 minutes, until rice absorbs flavors.
4. Add chia seeds and stir to combine.
5. Pour in large bowl and refrigerate for 4 hours until pudding sets.
Fabulous pudding texture and delicious cinnamon and maple syrup flavors. Plus this pudding is stocked with more nutrients than your average dessert! This recipe if low in sugar, gluten free and stocked full of fiber, protein, omega 3s and omega 6s, calcium, magnesium and other vitamins and minerals.
The magic of chia seeds:
- The richest plant source of Omega 3 fatty acids and dietary fiber
- Six times more calcium than milk, per serving
- Contains the trace mineral boron, which speeds of the absorption of calcium
- High amounts of both soluble and insoluble fiber that aids our digestive health
- Reduces blood sugar levels by slowing down the body’s conversion of starch into sugars
- 20% protein, with all essential amino acids
- High in anti-oxidants
- Help maintain hydration due to their high absorption ability–up to ten times their weight in water!
More chia recipes:
And don’t worry, I kept this rice pudding all to myself ;)