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How to make Ulu Hye's

Vanilla Rice Pudding with Raspberry Chia Jam

Winter is just around the corner, and we can’t think of anything better than a big bowl of Vanilla Rice Pudding with Raspberry Chia Jam by naturally_nina to warm us up on those chilly mornings!

For a higher protein version of this rice pudding, you can mix in 1 tbsp vanilla plant protein powder once the rice pudding has finished cooking. This recipe also works well with short grain white rice instead of brown – the choice is yours!



Vanilla Rice Pudding

  • 1 cup cooked brown rice, short or medium grain is best
  • 1 tbsp of Ulu Hye Nut Mylk Base
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1-2 tsp maple syrup, optional
  • 2 tbsp Raspberry Chia Jam (ingredients below)

Raspberry Chia Jam

  • 1 cup frozen raspberries
  • 1 tbsp chia seeds
  • Squeeze of lemon juice
  • Optional, 1 tbsp maple syrup or stevia (for the raspberry chia jam)



To make the jam, cook raspberries in a saucepan over medium heat until they are reduced to a jammy consistency. Stir in remaining ingredients, then allow to cool completely – the jam will thicken as it cools.

For the rice pudding, add the water and Nut Mylk Base to a blender and blend for 1 minute.

Combine cooked rice, milk, cinnamon, vanilla and optional maple syrup into a pot and bring to a simmer. Cook uncovered for about 5-7 minutes until the rice pudding is thick and creamy.

You can choose to serve the pudding warm, or allow to cool for a cold rice pudding. Serve topped with the raspberry chia jam and enjoy!

This will keep for 2-3 days in the fridge. Store any leftover jam in a jar and place in the fridge for up to 5 days.

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