Rebel Chai Rice Pudding
We’re loving The Clean Diary’s take on the classic rice pudding. Try this one. Couldn’t be simpler to make. And even easier to enjoy…
½ cup short grain brown rice
1 carton Rebel chai mylk
½ tsp vanilla essence
A square of dark chocolate (optional)
Place the rice in a pan and cover with water.
Bring to the boil and simmer for about 20 minutes until partially cooked.
Drain and rinse the rice and return to the pan along with the mylk and vanilla.
Cook for a further 20 minutes or until all of the mylk is absorbed and it is sticky and fluffy.
Serve warm with a square of dark chocolate or keep in the fridge for a couple of days.