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
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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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
Serving size: 1/4 of a recipe (about 3/4 cup pudding + fruit).
Amount Per Serving
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%
Protein 4.76g 10%
Calcium 50.19mg 5%
Iron 112.96mg 628%
Vitamin A 152.21IU 3%
Vitamin C 0mg 0%