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!)

Purple (Fried) Rice

You had dinner last night. You made some bombass purple rice. But alas, you still have a little rice left. It’s too yucky to heat up and eat as is… so what in the world do you do with it?

Make the world’s freakin’ healthiest fried rice, that’s what!

Purple fried rice is seriously the easiest thing to make. You can pretty much throw in whatever you want: eggs, veggies, sausage, spam, firm tofu, etc. and it will still be delicious. (Purple rice not necessary — that’s just how we like to do it.)

Yields: 2 servings

Ingredients:

• 2 cups cooked rice
• 1 tbsp sesame oil
• 1 tsp finely minced garlic
• 1 cup raw spinach
• 1 cup raw mushrooms
• 1/2 cup soycutash
• 2 eggs
• 1 1/2 tbsp soy sauce
• salt and pepper to taste

Directions:

1. Beat eggs together in a bowl. Chop your veggies into small pieces.
2. Heat 1 tbsp cooking oil on medium-high in a large wok. When oil is hot, add garlic, stirring until fragrant. Add veggies in order of how long they take to cook–(in our case, mushrooms first. then spinach and soycutash). Season with 1/2 tbsp of soy sauce.
3. Add in egg. When slightly solidified, start moving it around until bits of egg are evenly dispersed throughout.
4. Finally, add the rice. Throw in the remaining soy sauce, and a tsp or so of sesame oil and a bit of salt and pepper. Fry on high heat until rice is heated thoroughly.

Note: A great addition to fried rice, if you aren’t going for that whole nutritious thing… Chinese sausage. Filled with flavorful fat, they add superb flavor to your fried rice. Cut the susage into 1/4″ pieces and heat them on the wok over low heat for three minutes or so. If you want to use Chinese sausage, start with it at the very beginning before adding other ingredients.