purple breakfast pudding


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!

9 thoughts on “purple breakfast pudding

  1. Congrats on your anniversary! I’m always looking forward to your posts. You have the ability to help me look at life (food, culture, etc) in a different, positive, and elegant way! 🙂

  2. Congratulations on your blogiversary! Thanks for the recipe — I made it for breakfast this morning, and it was delicious! I had frozen blueberries, not dried, but they worked just fine.

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