Purple Sticky Rice Pudding

Purple sticky rice gets thick and creamy when it cooks, making it ideal for a satisfying rice pudding.  This healthy, gluten-free recipe is great for a sweet, creamy vegetarian breakfast and delicious enough for an entertaining dessert.  Top with any of your favorite fruit for a dairy-free, plant-based, vegan treat.

EASY       Servings: 4      Ready In: 30 minutes

Purple Sticky Rice Pudding - Healthy, Gluten-Free, Oil-Free, No Sugar Added, Whole Grain, Creamy Plant-Based Vegan Dessert

Purple Sticky Rice Pudding - Healthy, Gluten-Free, Oil-Free, No Sugar Added, Whole Grain, Creamy Plant-Based Vegan Dessert

Ingredients

3/4 cup sweet purple sticky rice
1 vanilla pod (or 1 tbsp extract)
1 ripe banana
1.5 cups water
1.5 cup almond milk
½ cup sliced kumquats
2 kiwis, peeled and sliced


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Procedure

Gather ingredients. Purple Sticky Rice! 
To make the rice pudding: Combine the purple sticky rice, banana, vanilla pod and seeds, almond milk, and water. Cover and bring to a boil. Reduce to a simmer. 
Simmer 25 minutes, or until rice is tender. Remove the lid and cook another minute, just to "tighten up" the rice into a creamy pudding. 
Slice the kiwi and kumquat, or use any favorite fruits. 
Serve the pudding with the kiwi and kumquat and dive in! 

Chef's Tips: You can use leftover rice pudding for sticky rice balls. Once completely cooled, just portion off about 1 tablespoon, roll into ball, and chill until ready to snack. 

Yields: About 3 cups


Cooking Video:

For Step-by-Step Photos, click Here

Nutrition Facts

Serving size: 1/4 of a recipe (about 3/4 cup pudding + fruit).

Amount Per Serving
Calories 215.09
Calories From Fat (7%) 15.6
% Daily Value
Total Fat 1.71g 3%
Saturated Fat 0.08g <1%
Cholesterol 0mg 0%
Sodium 78.81mg 3%
Potassium 351.65mg 10%
Total Carbohydrates 45.96g 15%
Fiber 5.24g 21%
Sugar 10.04g
Protein 4.76g 10%
Calcium 50.19mg 5%
Iron 112.96mg 628%
Vitamin A 152.21IU 3%
Vitamin C 0mg 0%


Have you seen purple sticky rice?  This Asian rice is now available almost everywhere, and the naturally purple, getting its dark color from healthy antioxidants.  It makes a deliciously creamy, gluten-free, vegan rice pudding.  Chef Katie Simmons shows you how!  More at: www.plants-rule.com