This pudding is a lot like the old-fashioned rice pudding you know. It is cooked the same way, by simmering rice in milk seasoned with warm, aromatic spices and sweetener until it thickens a bit. But this rice pudding is also different — something its purple color gives away at first glance.
Thank you for reading The Columbian.
Subscribe for only $99/year to get unlimited access.
Already a subscriber? Sign in 
