Black Sticky Rice Pudding

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This pudding can be made with purple or black sticky rice. They are different. The whole grain black sticky rice has more fiber and is less sticky, and it's what I will be using. It does take much longer to cook but it's worth it. This is a special treat, especially with fresh berries, summer fruit or the more traditional mango.

1 cup black sticky rice

2 ½ cups coconut juice and/or water (I used a 17.3 oz. can plus water for the balance)

pinch salt

¼ to ½ cup agave or maple syrup

½ cup non-dairy milk

1 tsp vanilla

Note: Ingredients may have been altered from the original.

Directions at drmcdougall.com

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