And then, there is purple sticky rice. More purple food? Send it my way. I found this in my mom’s cabinets when I was home. It comes from Williams-Sonoma. It says on the label that it was processed in a plant that handles wheat and tree nuts, but it is just rice. I swear there are no dies.
There is no better way to eat said rice than in a rice pudding that turns a color that you would assume is unnatural. Along the lines of blue ketchup unnatural (do you remember that stuff?). I am going to love the next week. Rice pudding for breakfast & desert. Every day. Want to come over and share?
Purple Rice Pudding
- 1 1/2 cups milk (I used 2% – skim is for wimps. If you need dairy free, use a second can of coconut milk and then add in some of your favorite non-dairy milk to get the right volume)
- 1 can coconut milk (the real stuff)
- 1 teaspoon cardamom (or cinnamon & nutmeg)
- 1/2 cup sliced toasted almonds
- 1/4 teaspoon salt
- 1/2 cup evaporated cane juice (you could use regular sugar, I just happen to have this around from testing recipes in Babycake’s new book).
- 1/2-3/4 cups raisins
- 2 cups cooked rice (I used purple sticky rice, but really you could use what ever rice you have – it just won’t be purple)
Heat up the milk to a simmer in a large pot over medium heat. Add the rice and return to a simmer. While that is heating, whisk salt, evaporated cane juice & cardamom together with the coconut milk. Add to your pot as soon as the pot simmers with the rice. Cook until the mixture simmers again and starts to thicken. Remove from heat and add raisins. Put in another bowl and cool until pudding is room temperature or cover and store in the fridge for up to 5 days.
I think that it makes an excellent desert. And it is purple, which makes it even better.