Whole Food, Plant-Based Recipe Purple Passion Pudding

Ingredients

• 1 cup black rice
  

• 1 cup red adzuki beans
  
• 5 cups water
  
• 1 cinnamon stick
  
• 4 dates, ground in a high speed blender
  
• ½ cup raisins
  
• 1 tsp cardamom, powder
  
• 1 tsp clove, powder
  
• Coconut flakes, garnish, as desired

Instructions

1. The night before, rinse and soak the black rice. To rinse: add the rice to a bowl or a wide mouth mason jar, cover with twice as much water as rice, put a regular cap on the jar or a cover over the bowl, and give it a good shake, discard the water. Add a fresh 2 cups of water to the rice in a mouth mason jar with a mesh lid or a large bowl. Periodically, give the jar a swirl, or stir the contents of the bowl with a wooden spoon. Do the same with the red adzuki beans, but in it’s own jar or bowl.
2. The next morning, to a pressure cooker or a large stove top pot, add the soaked rice with its soaking water, the additional 2 cups of water and the cinnamon stick, date pieces, raisins, clove, and cardamom. Drain and rinse the adzuki beans, add them to the pot with a fresh cup of cool water. Give it all a stir. Set the instant pot for 20 minutes of high pressure, then allow the pressure to naturally release. On the stove top, add the extra 2 cups of water, bring the rice to a boil, and allow the rice mixture to simmer until all the liquid has evaporated.
3. Discard the cinnamon stick. Stir and serve either hot or cold.