Serves: 2 | Active time: 15 min | Total time: 30 min
1 cup Thai Purple Sticky Rice
1 cup plain Rice or Almond Milk
2 tbs of light amber Maple Syrup
2 spotty medium-sized Bananas
1 tbs Coconut Creme (optional)
1 tsp alcohol-free Vanilla Extract
2 tsp ground Ceylon Cinnamon
Pinch of Himalayan Pink Salt
Grab a medium-sized pot and add just under two cups of water. Rinse your rice and pour into the pot. Bring to a boil with high heat and then simmer for 20 minutes with the cover on.
- dance break -
Check your rice. When stirred, it should stick to the spoon and seem to clump up. Now add in the coconut creme, maple syrup, and vanilla extract.
- karaoke anyone? -
Blend one banana with the non-dairy milk. Add to your rice and then sprinkle in the cinnamon.
Stir or let thicken for 5 minutes. Meanwhile, chop your second banana.
- excited hop -
Grab a serving bowl and ladle in your rice pudding. Top with sliced bananas. Sprinkle on organic raisins or extra cinnamon, if desired.