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Chia Coconut Rice

By 
Chef Kate McAloon
Prep time 
20 minutes. Soak rice for 2 - 4 hours
Total Time 
15 minutes
Serves 
4

The fruit and Chia seeds add a nutritional boost!

Ingredients 

2 cups of rice
2 cups water
2 cups coconut cream (reserve 1 cup)
½ cup brown or palm sugar (reserve ¼ cup)
½ tsp sea salt (or to taste)
2 ripe mangos, sliced
2 bananas, sliced
2 tsp white Chia seeds
4 pandan leaves (optional)

Method 

Soak rice for 2 – 4 hours then rinse, drain and transfer into a pan with water, 1 cup coconut cream, ¼ cup sugar and salt. Mix well and bring to the boil over medium heat. Reduce the heat to medium low, cover and cook for about 10 minutes, stirring occasionally until the liquid is absorbed. Remove from heat when rice is cooked, and set aside while you make the sauce. Place the reserved coconut cream and sugar in a saucepan and bring to a boil. Reduce the heat and simmer for a further 2 – 3 minutes while stirring then remove from heat. Place the rice in bowls and pour over sauce. Top with mango and banana slices and sprinkle with Chia seeds and pandan leaves (optional). Tips: Sticky rice is short-grain rice that’s sticky when cooked. You can also use sushi rice or basmati rice.

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