Nourishing Maple Rice Pudding with Chia Berry Jam

First prep the chia jam by heating the frozen berries in the microwave until just bubbling. Mash the berries and stir in the chia seeds. Set aside while you prepare the pudding.
You may need to add a little water or maple syrup to thin this out once it's set up if there isn't much juice from the berries.

Combine the Rice and water in a saucepan. Bring to a boil then reduce to a simmer. Cook until the water is nearly all absorbed, but not quite.

Measure out the milk, mix 1tbsp with the cornstarch to form a paste and then whisk that paste back into the measured milk.

Add the milk & cornstarch mixture, maple syrup, spices and a pinch of salt to the pot with the rice.

Mix well over medium heat with a heatproof/silicone spatula to combine, then reduce heat to keep it at a simmer - stirring as it thickens.

Continue cooking until the mixture noticeably thickens, once this starts it will happen quite quickly. Check that the rice pudding is at your desired consistency and then spoon into serving glasses.

Top each serving with a spoonful of the chia berry jam prepared in step 1.

Serve warm or refrigerate to set up further.