Purple is one bridge between warm and cool on the color wheel. I happen to think it is a nice color to see in the morning, like spotting a purple martin out the breakfast window. Here, I use fruit powder made from freeze dried blueberries to make a breakfast pudding that is not only creamy, but also naturally purple. This recipe is for those who love a fruity rice pudding minus the fruit chunks. Of course you may easily adapt it with any type of whole fruit (fresh, frozen, or freeze dried) and spices you enjoy.

1/2 cup cooked brown rice

1/2 cup rice milk

1/4 c freeze dried blueberries

1/4 t ground cinnamon

1/4 t ground cardamom

1 t honey, optional

lemon zest, optional

1) Pulverize the freeze dried blueberries into a powder using a coffee grinder/food processor/rolling pin over baggie. 2) Measure the rest of the ingredients into a small saucepan and stir. 3) Set the stove-top to medium-high heat. Stir often and bring to a soft boil. 4) Boil and stir for about 5 minutes until thick and creamy.  5) Enjoy a warm sweet breakfast treat for one (double or quadruple the measurements based on your company). Pair with a complementary chilled fruit for contrast of flavor, temperature, and color.

P.S. I started posting on this blog one year ago with another blueberry treat. Thanks to all who visit here, it is fantastic to relate with you!