Raw rice pudding
1 cup cashews
2 cups water
2 tablespoons honey or agave nectar
1 tablespoon vanilla
1 tiny splash almond extract
1 teaspoon cinnamon
Small pinch sea salt
1/4 cup chia seeds (reserve)
1/4 cup raisins (reserve)
Directions
Directions re: how to make raw rice pudding
1. Put all ingredients (except the chia seeds and the raisins) in a high-speed blender and blend until smooth.
2. Place chia seeds and raisins in a large bowl. Pour the blended mixture on top of the chia seeds and rasins, mixing slowly and thoroughly.
3. Cover raw rice pudding mixture and refrigerate for at least one hour. The purpose of refrigerating and letting the mixture sit for at least a half hour is to allow the chia seeds to absorb the liquid. (Chia seeds are similar to tapioca. They increase in size!)
4. Stir thoroughly before serving.
Do you like raw chia pudding recipes? Try this fruity chia pudding recipe or this simple vanilla chia pudding recipe.
The Rawtarian's Thoughts
Oh dear, another raw rice pudding recipe. I am starting to get a reputation as the type of girl who only eats chia pudding, lol.
Well, since I've discovered this raw rice pudding, the fact is true. I don't even need to leave the house as long as I have a batch of this old-fashioned rice pudding on hand!
This recipe really does taste like the traditional rice pudding that you may have had as a child growing up, complete with the plump raisins.
Let me know how this raw rice pudding recipe compares with what you're used to!
Images
Comments
Naama
Dec 15, 2010
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Soooo tasty!
Thanks :-)
The Rawtarian
Dec 15, 2010
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Glad you liked it!! Did you like the raisins in it? To me, the raisins give it a very traditional flavour...
julie
Dec 20, 2010
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Uh-oh. I just found this rice pudding recipe, will try it with currants tomorrow as I prefer them to raisins. Like you LJ, I will probably not leave the house until I finish the bowl...
The Rawtarian
Dec 20, 2010
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Oooh, sounds nice! I actually never really have currants, they are something I certainly don't keep on hand. However, I should pick some up the next time I go to the HFS, because they might be a nice addition to my raw food arsenal. Let me know if they are a good combo!
Naama
Dec 26, 2010
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The raisins are nice. I might chop them next time.
The Rawtarian
Dec 27, 2010
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Heehee, but I love the chunky raisins! That's what makes it rice puddingy for me! But they do kind of stick out like a sore thumb, lol. Just depends on whether you like sore thumbs :)
Ashley
Jan 28, 2011
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This is amazing. I love it with raisins. It's also my husband's favorite raw food. You are my hero.
The Rawtarian
Jan 29, 2011
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Lol, so glad your husband likes it!! My husband does not really like puddings, but I love the texture of them! They're my comfort food.
You should definitely try this one, too, it is sooooooo good:
http://therawtarian.com/creamy-raw-fruit-chia-pudding/
Dana
Feb 03, 2011
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This was FANTASTIC!
My mom and I both loved it. It made 3 servings (for small snacks) and we had it over thinly sliced bananas. Best raw food item I've had in a while. I didn't have any almond extract on hand but it turned out great anyway. Thanks so much for the recipe. I love your website.
The Rawtarian
Apr 11, 2011
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Yummy over sliced bananas! That brings me back to my childhood. We used to always have "bananas and cream" as a dessert, which was simply sliced bananas in a bowl full of milk.
Your idea of pouring this rice pudding over bananas is a great ide and I will try that the next time I make this recipe.
Frank
Mar 27, 2011
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Do you sprout/soak the chia seeds
The Rawtarian
Mar 27, 2011
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No, not for this recipe. Just use them dry.
Laura
Apr 13, 2011
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Can I use ground chia seeds instead of whole?
Laura
Apr 14, 2011
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Wow, I made it with the ground seeds and it is absolutely delicious. Wonderful recipe, thank you very much!
The Rawtarian
May 15, 2011
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Cool! I'll have to try that! It would be a good option. I imagine it would be less like "rice" pudding because the chia seeds wouldn't be similar to rice bits. But who cares, if it tastes good do it, I say! Lol
Sonya Charlesworth
Jul 06, 2011
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Very nice thank you --- I subbed lemon zest for cinnamon---
The Rawtarian
Jul 08, 2011
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Mmm, that sounds nice. I love real lemon zest.
Tori
Dec 16, 2011
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This recipe was delicious. I also love your raw cheesecake. I have gotten many compliments on it. Thanks for all your wonderful recipes
Penelope
Dec 22, 2011
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I've been making this recipe for a while now as my go-to breakfast food, but I never used almond extract because I never had any. Well, it went on sale at my grocery store, so I finally splurged on it - OH MY GOSH! The difference in the pudding is completely amazing. It was delicious before, but now it is like the most amazing pudding I've ever had! So to anyone thinking of skipping the almond extract... don't! It really makes this pudding! I have a bowl waiting for me at home now.... yum!
The Rawtarian
Dec 26, 2011
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Lol, you are too cute Penelope!
Natalie K
Jan 06, 2012
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This recipe is delicious I've already made it twice. We were shocked how much like rice pudding it tasted, as we really missed Kheer from Indian food. The first time I used honey which threw the taste off a little from traditional Kheer. The second time was perfect with agave. I didn't have almond extract so I just threw in like 1/4 c. of almonds and added like 1/4c. more water. I absolutely loved it! My husband wasn't a cinnamon fan, but he recommended letting a couple cardamom seeds soak with it. Overall, amazing recipe.
Colette Hylan
Mar 16, 2012
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I haven't tried this recipe yet... and I will, but it seems like it should be called Raw Tapioca!
The Rawtarian
Mar 16, 2012
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Haha yes indeed!
Toni
Mar 18, 2012
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I just made this and the flavors are amazing... I think the almond extract is the BEST part.
Mine was really runny so I think I'll use less water next time... (I did soak the cashews first so maybe that was the problem?) Or do you like it to be soupy?
The Rawtarian
Mar 19, 2012
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Maybe just add more chia seeds to it - then it'll thicken up really quick! Maybe 1 tbsp more?
Robinotl
Apr 19, 2012
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OK, I just whipped up a batch of this and it is in the refrigerator as we speak. I cut the recipe in half because when I made the raw fruit chia pudding, it was enough that I ate it for 3 days. So half a recipe for me. It still has made a decent amount, quite a bit in fact. So far I've been able to whip these recipes up in my Osterizer blender. I'm sure not as fabulous as the Vitamix, but I'm glad I can make these recipes with the equipment I've got. Anyhow, it smells good and looking forward to eating this in an hour.
The Rawtarian
Apr 23, 2012
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Sounds good Robinotl! Sorry about the big batches. I just really love pudding lol
Robinotl
Apr 25, 2012
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So actually, I've made this twice since I posted last. The first time I made it, it had not thickened up a lot and I accidently got a little heavy-handed with the vanilla, but I liked the flavor and I gobbled it up in one sitting (mind you, I cut the recipe in half). Then I made it again, with a little extra chia seed and the correct amount of vanilla. It was thicker the 2nd time around, but I think I liked it a little thinner and with the extra vanilla. This recipe is definitely a "keeper". I could eat this all the time....
robinotl
Apr 27, 2012
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So I've made this a third time and I didn't do exact measurements on my cashews. I just tossed what looked like 1/2 cup in the blender with 1/2 cup of water and the rest of the ingredients. Came out thick and creamy like cashew butter. Poured it over my chia seeds and raisins. Pretty much it was more like cashew butter chia pudding instead of rice pudding. Not bad, just not the effect I was going for.
The Rawtarian
May 06, 2012
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Sounds like you're tweaking well as you go along. Love it when you can tweak recipes to your liking.
Melisah
May 04, 2012
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love it!
The Rawtarian
May 06, 2012
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:)
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