Sometimes, simple is best. Dig in to this warm, spicy take on Rice Pud.
Nutritionist Jacinta Sultan explains that rice pudding was a favourite dessert from her childhood. Now, understanding how beneficial it is to eat cooked and cooled rice, she loves it even more.
“Cooked and cooled rice is a form of resistant fibre therefore, it is not digested in the small bowel,” Jacinta explains. “because of this it reaches the large bowel and acts as a food source to fuel our good gut bacteria.”
In this fancy feast, Jacinta has paired our plant-based Rice Pud Vanilla with warm, spicy chai and topped with strawberries and slivered almonds. Delish!
Thanks to Jacinta Sultan for the recipe and image.
