Purple Rice Pudding with Coconut Milk and Mango

I was looking for black rice at the store to make a black rice pudding, and instead found purple rice and rolled with it (when looking it up they're very similar actually). So, I decided to honor my alma mater and make a purple rice pudding. This is a great breakfast or dessert option. I've even eaten it as an afternoon snack! So you really can't go wrong!

Purple Rice

Purple rice is high in Vitamin E, beta-carotene, manganese, potassium, iron, and many other minerals. It also has 9 grams of protein per serving making it a great snack, breakfast, or dessert. You really can't go wrong. If you don't have purple rice, you can also use black rice, it's equally loaded with nutrients!

The Process

I love mango sticky rice but don't have a steamer to consistently make it, so I decided to make this mango rice pudding instead which is far easier and quicker!

First, cook your purple rice (most packages say it's a 2:1 ratio of water to dry rice but double check). Rinse your rice until the water is clear then add it to a saucepan with water, coconut sugar, and vanilla. This allows for the rice itself to get a sweet flavor to it. Once your rice is cooked (for me it was about 35-40 minutes), warm up your coconut milk. I went for a full fat coconut milk which added a thickness to the pudding. Feel free to use fat-free coconut milk if you'd like. Then slice your mangoes and almonds.

To assemble, place your rice and a bowl then top with coconut milk, sliced mango, and the almonds. It's going to be the perfect sweet and delicious pudding packed with nutrients, healthy fats, and a crunch.

Purple Rice Pudding with Coconut Milk and Mango

This sweet purple rice pudding is finished with warmed coconut milk, fresh juicy mangoes, and sliced almonds.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Servings 4

Ingredients

  

• 1 cup black rice
• 2 cups water
• 2 teaspoon vanilla
• 1 tablespoon coconut sugar
• ½ teaspoon salt
• 1 mango
• 1 ½ cups coconut milk
• ¼ cup almonds chopped

Instructions

 

• Rinse your rice until the water is clear.
• In a saucepan, cook your rice, water, vanilla, salt, and coconut sugar until the rice has absorbed the liquid and is cooked. About 30-40 minutes depending on the rice.
• Cut the mango into chunks or slices, cut the almonds, and warm the coconut milk in a saucepan.
• Assemble by plating the rice then adding coconut milk on top and finish with mango and sliced almonds and enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for a sweet and healthy dessert, check out my chickpea blondie bars!