Purple Rice Pudding

So, this is not your traditional boring cinnamon and white rice pudding. I mean, props for the typical rice pudding lovers—but KT love to switch things up. And add a surprising kick of healthiness too—by using our favorite…you guessed it: PURPLE RICE. Read on for a yummy dessert or snack (if you’re obsessed like us..you’ll find any reason to make it—no matter what time of day!)

Yields: 4 servings

Ingredients:

• 1 cup of cooked purple(or whatever color you prefer) rice
• 3 cups of 2% milk, or whole milk, for non dieters
• 2 tbsp brown sugar
• 1-2 eggs (depending on how thick you want it)

Directions:

1. Pour the milk in to a pot and heat on medium high.
2. Add in the rice, and allow it to boil until simmer. Meanwhile in a seperate bowl, mix together brown sugar and eggs. If you want a thick pudding, add 2 eggs(We prefer a milkier rice pudding vs. a thick one).
3. Once milk and rice simmers, add a few spoons of milk into the sugar-egg mixture, stirring consistently. (We do this so that the eggs won’t lump up in the pudding but rather mix smoothly into it.) Add more milk into the bowl and continue stirring. Repeat 2-3 times until milk and eggs are cleanly blended together.
4. Next, add the bowl of brown sugar, milk and egg into the pot while stirring rapidly. Allow it to blend well with the fire on low for a few minutes.
5. Finally, serve piping hot! You can garnish with raisins, cinnamons or anything you can think of. We prefer it absolutely AS IS. Because trust us, it’s the BOMB!

Teresa mesmerized by the Purple Rice Pudding…(CAUTION: Becoming mesmerized and dreamy is not an uncommon side effect of the PRP!)