Place all ingredients in a pot on the stovetop. Bring to a boil. Then lower the heat and let it simmer for 25-30 minutes.
Stir occasionaly so the rice doesn't stick to the bottom. Remove from the heat and allow to rest for 15 minutes.
Sprinkle with cinnamon and serve with stewed or fresh berries.
Instant Pot Instructions:
Place all ingredients in the instant pot. Give it a good stir. Then press MANUAL (pressure cooking) and adjust the time to 10 minutes.
Let the pressure release naturally. Open the lid and allow to rest for 15 minutes.
Sprinkle with cinnamon and serve with stewed or fresh berries.
Thermomix Instructions:
Place all ingredients in the mixing bowl and heat without measuring cup for 45 minutes/90°C/reverse mode/speed 1.
Allow to rest for 15 minutes.
Sprinkle with cinnamon and serve with stewed or fresh berries.
Stewed Berries:
Place the frozen berries in a small saucepan on medium-low heat. Stir occasionally.
When the berries are heated through and begin to break down and bubble, add the chia seeds and stir well. Remove from the heat and let it cool for 5 minutes (it will thicken considerably).
Notes
I usually cook my rice pudding for around 25-30 minutes on the stovetop. However, I noticed that depending on the rice the cooking time varies.
If you want to be on the safe side, check after 20 minutes whether the rice is tender and creamy. If it is still firm to the bite, extend the cooking time a little.
This recipe serves at least 8 people. It's super filling and comforting.