Purple sticky rice, a classic Thai dessert ingredient, is ideal for rice pudding. If you can’t find purple sticky rice, you can use brown sticky rice, aka brown sweet rice. Top this pudding with tropical fruits like kiwi, mango, kumquats, and/or pineapple for an eye-popping treat that’s healthy enough to have for breakfast.

From plants-rule.com

By Katie Simmons,


  • ¾ cup sweet purple sticky rice
  • 1½ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1 ripe banana, coarsely chopped
  • 1 vanilla bean pod, split and seeds scraped, or 1 Tbsp. pure vanilla extract
  • 1 kiwifruit, halved and sliced
  • ½ cup sliced fresh mango, kumquats, or pineapple


  • In a medium saucepan combine rice, milk, banana, vanilla pod and seeds, and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until rice is tender. Remove lid; cook 1 minute more to “tighten” rice into a creamy pudding. Remove vanilla pod.
  • Serve pudding warm, chilled, or at room temperature. Top with fruit.

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About the Author

Headshot of Katie Simmons

About the Author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.
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