As you might already know I’ve developed quite a love for Level Ground Trading’s Violet Rice. The color alone is enough to make you fall in love but the creamy texture and unique flavor is unparallelled.
I’ve used it as a base for a few savory recipes but when I was making my last grocery order on their online store and scrolled past the vanilla beans- paired with the decadence of the rice, it had me thinking dessert!
Growing up with a Chinese Dad we ate a lot of rice in our household- always perfectly cooked, hands off in a rice cooker. Although there’s not much to it, cooking the perfect batch of rice without having it burnt to the bottom of your pot or bubbling and crusting over onto your stove is more of a challenge than you’d think! Even if you’re a pro, it’s pretty nice to just hit the button, let it cook and have more time to focus on whatever else you’re whipping up.
With my number one goal always being to make home cooking accessible and unintimidating (and of course delish!) for any of you kitchen newbies but also equally satisfying to your inner foodies, I decided to create this recipe in a rice cooker. Of course, if you prefer to cook it over the stove you can also do that, but why not make it nice and easy, right?!
We just had my sister and her family visiting for 3 weeks so it was nice to have some extra recipe testers on hand. This one even passed the test of my 3 year old niece, Mila! I think it earned a few bonus points due to the fact that it was her favorite color, purple. I was so sad to have to say goodbye as they flew back to Hawaii last Saturday but we were able to sneak in a few photos that I’ll be sharing on here in the coming weeks, so get ready for some cuteness overload.
On a side note- have you guys flipped through Chrissy Teigan’s Cravings cookbook?! Sooo much yum in there! I recently tried a variation of her Sweet and Salty Coconut Rice- Oh MAN! So good! Let me know if you guys would like to see that up on here at some point too.
Anyway- back to today’s recipe. Get ready for a treat! As a major bonus it’s also breakfast approved, which is how I’ve been enjoying it this week. Throw on some fresh berries (maybe some coconut cream…) and a handful of nuts to balance it out with some fiber, antioxidants and protein and you’re set for one awesome morning!
Let me know what you think of this gorgeous dish and if you try it out, let me know how it went! Comment below and share a photo over on Instagram with #inthekitchenwithLP.
Creamy Violet Vanilla Bean Rice Pudding
- 1 cup Level Ground Violet Rice
- 2 cups + ½ cup sweetened vanilla almond milk
- 1 cup unsweetened vanilla almond milk
- 2 vanilla beans (seeds removed from 1, the other placed in rice cooker whole)
- ½ tsp cinnamon
- Pinch of sea salt
- Add all ingredients except the ½ cup of sweetened almond milk to the rice cooker.
- Once rice cooker turns off, add remaining½ cup of milk and stir to combine. This will give a nice rich, creamy consistency (similar to the method used in the Baked Lemongrass Risotto).
- Serve warm with an extra sprinkle of cinnamon.
- You can substitute the almond milk for any milk of choice. If it is unsweetened, add approx. 3 Tbsp of a sweetener of choice (suggest honey, or maple syrup). You can also use just one or the other of the sweetened or unsweetened vanilla almond milk. If you use all unsweetened, again, you may wish to add a sweetener of choice. If you opt for all sweetened, you will end up with a slightly sweeter pudding.
Thank you Level Ground Trading for Sponsoring this post! All opinions are my own. For more info about this wonderful company, check them out here.
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