Matcha Rice Pudding with Almonds and Blueberries

Place rice in a medium pan and pour in 4 cups of water. Bring to a boil and reduce the heat to medium. Cook for about 15 minutes or until half of the liquid has evaporated. Stir occasionally.

Now, add milk, sugar, vanilla extract, and matcha green tea powder. Give it a good stir and continue to cook until rice has absorbed all the liquid. Stir occasionally.

Remove from the heat and cool to a room temperature.

Meanwhile, in a small bowl, combine together blueberries, chopped almonds, chia seeds, flaxseed, sesame seeds, and cinnamon powder. Mix all well. I like to add some agave nectar to hold the mixture together and to add a bit of extra sweetness. This, however, is completely optional.

Now, add about 2-3 tablespoons of matcha rice in a small serving bowl and top with the blueberry mixture, creating layers. Finish with some more rice and sprinkle with some blueberries, almonds, coconut flakes, and seeds.

Repeat the process with the remaining ingredients and transfer to the refrigerator. Cool completely before serving.