Purple Rice Pudding with Nutiva Coconut Manna and Chia Seeds
Creamy, surprisingly light rice pudding with sweet floral flavor from coconut manna. Sprinkled with fresh blueberries, banana and organic chia seeds.
Thanks to Kristen Doyle McKenna of the Therapeutic Chef for sharing this recipe. www.therapeuticchef.com. Photo by Glenn McElhose of Float Deck Films
1 cup Alter Eco purple rice, rinsed
3 cups water, divided
½ cup Nutiva coconut manna
1 TBS vanilla extract
¼ tsp ground cinnamon
¼ tsp ground ginger
dash of salt
½ cup blueberries
2 TBS Nutiva chia seeds
Place the rice and 2 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for 25 minutes.
Meanwhile, place the remaining 1 cup of water in a blender with the coconut manna, vanilla, sugar, cinnamon, ginger and salt. Blend until smooth.
When the rice is cooked through add the coconut mixture to the pan and stir to combine. Heat very gently, if desired.
Spoon rice pudding into 4 serving bowls. Top each bowl with blueberries, bananas and chia seeds and enjoy!