Recipe Directions

  • 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 an hour is to allow the chia seeds to absorb the liquid. (Chia seeds are similar to tapioca. They increase in size!) Ideally, let this recipe sit in fridge for 3 hours. Overnight is even better!
  • 4. Stir thoroughly before serving.

The Rawtarian's Thoughts

By The Rawtarian

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!

Do you like raw chia pudding recipes? Also try The Rawtarian's fruity chia pudding recipe or this simple chia tapioca pudding recipe.

Recipe Photos

Nutrition Facts

Nutritional score: 66 out of 100
  • This recipe is very low in Sodium.
  • This recipe is low in Calories.
  • This recipe is a good source of Protein, and Iron.
  • This recipe is a noteworthy source of Dietary Fiber, Calcium, Vitamin B6, and Vitamin K.

Amounts per 188 g (7 oz) suggested serving

NameAmount% Daily
Calories 313 13 %
Protein 8 g 15 %
Fat 18 g 23 %
Carbohydrates 33 g 10 %
Dietary Fiber 6 g 17 %
Sugars 17 g
Calcium 97 mg 10 %
Iron 3 mg 26 %
Sodium 48 mg 2 %
Source: The Rawtarian, USDA

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Comments and Reviews

All

18 votes
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I love this recipe and your website. I have just started incorporating raw recipes in my diet, and you are making me see that it will be easy and tasty. Thank you so much for putting your heart and soul into sharing new recipes with all of us. You are impacting the health and wellbeing of many others, and the work do is so important and much appreciated.

14 votes
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Thank you Chrystal. Feedback like this is what keeps me going. I am humbled and honoured to be part of your journey.

14 votes
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love it!

15 votes
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:)

23 votes
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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.

18 votes
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Sounds good Robinotl! Sorry about the big batches. I just really love pudding lol

15 votes
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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.

19 votes
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Sounds like you're tweaking well as you go along. Love it when you can tweak recipes to your liking.

14 votes
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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....

16 votes
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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?

13 votes
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Maybe just add more chia seeds to it - then it'll thicken up really quick! Maybe 1 tbsp more?

15 votes
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I haven't tried this recipe yet... and I will, but it seems like it should be called Raw Tapioca!

15 votes
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Haha yes indeed!

16 votes
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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.

19 votes
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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!

15 votes
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Lol, you are too cute Penelope!

18 votes
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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

14 votes
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Very nice thank you --- I subbed lemon zest for cinnamon---

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Mmm, that sounds nice. I love real lemon zest.

22 votes
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Wow, I made it with the ground seeds and it is absolutely delicious. Wonderful recipe, thank you very much!

19 votes
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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

15 votes
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Can I use ground chia seeds instead of whole?

13 votes
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Do you sprout/soak the chia seeds

23 votes
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No, not for this recipe. Just use them dry.

19 votes
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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.

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