Strawberry Chia Rice Pudding Cups

In a medium bowl, combine 3 tablespoons chia seeds with 1/2 cup whole milk. Stir well for 30 seconds until no clumps remain. Set aside on the counter for at least 20 minutes, stirring once halfway through, until the mixture thickens into a gel-like pudding. This is your chia layer!

In a medium saucepan, combine arborio rice, 2.5 cups whole milk, white sugar, vanilla extract, and salt. Place over medium heat and stir constantly.

Cook for 20-25 minutes, stirring every 2-3 minutes to prevent sticking, until the rice is tender and the mixture is thick and creamy like pudding. Remove from heat.

While the rice pudding cooks, slice 2 cups of strawberries and place them in a small saucepan with honey. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until the strawberries soften and release their juices into a glossy sauce. Remove from heat and let cool for 10 minutes.

Divide the chia seed mixture evenly among 4 cups or jars, spooning about 2 tablespoons into the bottom of each.

Top each chia layer with a generous scoop of warm rice pudding, filling the cup about halfway.

Spoon 2-3 tablespoons of strawberry compote over the rice pudding layer in each cup.

Garnish each cup with a few fresh strawberry slices and a pinch of chia seeds for extra crunch. Let cool to room temperature, then refrigerate for at least 30 minutes before serving for the best texture.