ISOPASTA RICE PUDDING
Good news, rice pudding lovers! With ISOPASTA Rice, your favorite rice pudding is back on the table as a healthy dessert. I said goodbye to the heavy cream and refined sugar we normally find in this crowd-pleaser to create a deliciously rich pudding that’s delicately sweetened with raw coconut nectar. Sweet, plump raisins and crunchy chia seeds are healthy compliments to your favorite ISOPASTA Rice in this great recipe.
Loaded with protein and high in dietary fiber, this tasty treat is great warm, room temp, or cold. And, with a base of almond and coconut milks, you can finally enjoy a dairy-free rice pudding. As an added bonus, the monolaurin our bodies make from the fatty acids in coconut milk is believed to have highly beneficial antiviral, antimicrobial, and antibacterial properties.
I hope you enjoy this addition to your healthy ISO lifestyle!
Kelly Pipich, Isolator Fitness’s Executive Chef
- 7.04oz ISOPASTA Rice
- 1 1/3 c coconut milk
- 2 c almond milk
- 1 cinnamon stick
- ¼ tsp ground cardamom
- 1 tsp vanilla
- ¼ c raisins
- 1 tbsp chia seeds
- 1 tbsp raw coconut nectar
- 1/8 c toasted slivered almonds (optional – not included in nutritional facts)
- Cook ISOPASTA rice according to package directions. In a fine mesh strainer, drain the rice when it is cooked to al dente – you should have about 3 cups.
- Pour the rice back into the pan you cooked it in, and add all the remaining ingredients except the chia seeds and coconut nectar. Stir to combine and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and maintain a low boil/vigorous simmer for 20 minutes, stirring often.
- Remove the rice pudding from the heat and let cool for 10 minutes.
- Stir in the chia seeds and coconut nectar, and mix well. If desired, top with toasted slivered almonds. This rice pudding is great warm, room temperature, or cold – enjoy!
Serving Size 1 Serving (167g)
Calories from Fat 139
Total Fat 15.4g
Saturated Fat 11.4g
Dietary Fiber 5.3g