Rice Pudding with Chia and Roasted Stone Fruit

Recipe By: Ananda Kaplan
Serves: 6

This is one of those desserts that proves healthy and indulgent are not mutually exclusive. Creamy, naturally sweetened, and bursting with flavor and texture, this lighter version of a classic rice pudding delivers on taste without the heaviness — and it is remarkably easy to make. It starts with leftover cooked rice — one of those brilliant kitchen shortcuts that transforms something simple into something special. This comes with an added bonus: cooked rice that has been cooled and refrigerated develops resistant starch, which means it is digested more slowly and has a significantly lower impact on blood sugar. The chia seeds do the work of thickening everything naturally — no cream or sugar needed — while adding a hit of fiber and omega-3s.

Summer would not be complete without the joy of stone fruit and this recipe roasts them with a drizzle of olive oil, honey or maple syrup, and fresh thyme until perfectly caramelized and jammy, adding a gorgeous contrast to the creamy pudding beneath. A dollop of yogurt, whipped cream, or whipped coconut cream finishes it beautifully. This is a dessert that is comforting and satisfying while being simple to prepare and genuinely good for you. And the beauty of this recipe is how adaptable it is — the pudding welcomes different fruits, spices, and flavors with the seasons, and the roasted stone fruit is just as delicious spooned over salads, alongside roasted meats, or as a topping for other desserts.

Ingredients

For the Pudding:

3 cups leftover cooked rice, any variety
3 cups milk of choice — whole dairy or nondairy (oat, almond, coconut)
3 teaspoons chia seeds
3 tablespoons honey or maple syrup
1 x 2-inch piece fresh ginger, finely grated (or ½ teaspoon ground ginger)
½ teaspoon vanilla extract
Pinch of salt

For the Roasted Stone Fruit:

3 ripe peaches or nectarines, or 6 apricots, halved and pitted (you can also do a mix)
1 tablespoon olive oil
1-2 tablespoons honey or maple syrup
4–5 fresh thyme sprigs
Pinch of salt

For the Topping (optional):

Greek or coconut yogurt, whipped cream, or whipped coconut cream, lightly sweetened with maple syrup or honey and lemon zest
Chopped nuts (I love pistachios)

Directions

Roast the stone fruit: Preheat the oven to 400°F / 200°C. Place the halved fruit cut-side up in a medium baking dish. Drizzle with olive oil and honey or maple syrup, sprinkle with salt, and gently rub each piece to ensure it is evenly coated. Lay the thyme sprigs on top. Roast for 20–30 minutes until soft, jammy, and caramelized at the edges — the riper the fruit, the faster it will roast. Set aside.
Rinsing the rice: If your leftover rice has been in the fridge, place it in a fine mesh strainer and run hot water over it for a few seconds, breaking up any clumps with your fingers as you go. This loosens the grains and helps everything come together more smoothly. Shake off the excess water and transfer to a medium saucepan.
Make the pudding: Add the remaining pudding ingredients and place over medium heat. Stir gently and keep a close eye on it as it comes to a boil — milk can bubble up quickly. Once boiling, reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the rice feels plump and the milk has started to thicken. Remove from the heat and let sit for 10 minutes — it will continue to thicken as it rests. Add a splash of milk to loosen if it gets too thick. Stir, taste, and adjust sweetness.
Finish and serve: Spoon the pudding into bowls and top with the roasted stone fruit and a generous spoonful of the caramelized pan juices from the baking dish. Add a dollop of yogurt, whipped cream, or whipped coconut cream if using. Serve warm or at room temperature.

Notes

Any leftover pudding keeps well in the fridge for up to 2 days and is delicious served cold the next day or gently heated with a splash of milk on the stove.
For the whipped coconut cream, refrigerate a can of full fat coconut milk overnight. Open carefully and scoop out the solid cream that has risen to the top. Whip with a touch of sweetness and lemon zest until light and fluffy.

Nutrient Highlights

Stone Fruit: Packed with vitamins A and C, plus powerful antioxidants that help protect your cells from damage and support a healthy immune system.
Ginger: Contains potent anti-inflammatory compounds that support healthy digestion, soothe the stomach, and help protect the body against oxidative stress.
Chia Seeds: An excellent source of filling fiber and plant-based omega-3 fatty acids, which work together to reduce inflammation, stabilize blood sugar, and support digestive health.
Leftover Rice: When cooked rice is cooled and refrigerated overnight something interesting happens, the starch structure changes and resistant starch forms. Unlike regular starch, resistant starch behaves more like dietary fiber in the body, moving through the digestive system more slowly, feeding beneficial gut bacteria, and causing a much gentler rise in blood sugar. It also means fewer calories are absorbed overall

Rice Pudding with Chia and Roasted Stone Fruit