If you think rice pudding is akin to baby food, think again. Fortify it with colostrum powder, protein powder, vegetable powder, and a handful of spices, and you transform a classic pudding into a nutritional powerhouse.
This super easy recipe requires a huge dose of TLC, and laser-like focus when you cook the rice. You need to stir it frequently to prevent it from sticking to the bottom of the pan.
If you want to upgrade the nutritional content of your pudding, add a scoop of colostrum powder and protein powder. Colostrum is a milky fluid that’s released by mammals that have recently given birth, before breast milk production begins. It usually comes in the form of a supplement powder, which you can easily mix into foods such as hot beverages, smoothies, or oatmeal. It contains natural sources of vitamins, minerals, proteins, and enzymes and, among other benefits, is great for gut health. I like the way it slightly thickens the rice pudding and gives it a creamier taste, much like full-fat cream.
If you want to boost your pudding even further, and you don’t have the time or inclination to make your own jam from scratch, try a dollop of Chyavanprash, alternatively spelled “chyawanprash”. This incredibly sweet and fruity Ayurvedic jam typically has amalaki fruit, a type of Indian gooseberry, raw honey, and up to 40 Ayurvedic herbs that nourish your body. However you choose to customize your homemade bowl of deliciousness, I bet it will taste better than any store-bought can of rice pudding.
Carolina Gold Rice Pudding With Strawberry Chia Jam
1 cup Dr. Cowan’s Garden Carolina Gold Rice
1 tsp Dr. Cowan’s Garden Root Medley Powder
- 1 Tbsp. vanilla protein powder (optional)
- 1 tsp. colostrum powder (optional)
- 3-5 cups full fat milk (divided)
- 1/4 cup cream
- 2 cinnamon sticks
- 1/2 tsp. cinnamon powder
- 1 Tbsp. vanilla powder or vanilla essence
- Pinch cardamom powder (optional)
- Sweeten to taste
- Salt to taste
Instructions Ingredients for Strawberry Chia Jam
- 1-2 cups of organic strawberries (fresh or frozen)
- 1 Tbsp. Dr. Cowan’s Garden Three-Beet Powder
- 6-8 Tbsp. chia pudding (water and chia seeds soaked for 30 minutes or overnight)
- 2 Tbsp. honey or sweetener of choice
- 1 tsp. vanilla essence
Instructions for Rice Pudding
Wash the rice as per the instructions on the packet.
Put the rice in a saucepan and add 2 cups of milk, 2 cinnamon sticks, Root Medley Powder, and salt. Bring to a boil over medium-high heat.
Reduce the heat and simmer for approximately 15 minutes, until most of the liquid has been absorbed.
Continue to top with more liquid as needed, and stir occasionally for 30-40 minutes, until the rice is cooked and no longer chewy.
The rice is cooked when the rice and milk have amalgamated into a thick, porridge-like consistency.
When the rice is cooked to your satisfaction, remove it from the heat.
Add protein powder, colostrum powder, cardamom powder, vanilla essence/powder, and cream, if you are using them, and stir. Garnish with a sprinkling of cinnamon, or a dollop of jam, and serve immediately.
Instructions for Strawberry Chia Jam
Add the strawberries and honey to a saucepan, and simmer over medium heat. Stir occasionally.
After 10-15 minutes, add 2 spoonfuls of chia seeds, or chia pudding, and stir.
Mash lightly and break down the strawberries.
Bring to a gentle boil and cook for about 10 minutes or until it turns into a liquid.
Add the Three-Beet Powder and vanilla essence.
If you want a thicker consistency, add more chia seeds/chia pudding.
Taste the jam for sweetness, and adjust it to suit your taste.
When you are satisfied with the sweetness and consistency, remove from the heat and let cool.
I made a basic chia pudding the night before I made the jam. I put roughly 6-8 tablespoons of chia seeds in an 8 oz glass of water and left it to soak overnight. I used this basic chia pudding to make my jam.
You can also use blueberries or any other firm fruit. If you want a slightly sweet and tangy taste to your jam, add a few spoonfuls of pomegranate powder.