Purple Rice Breakfast Pudding

Directions

Drain and rinse the rice thoroughly under running water, then transfer to a large pot. Pour in coconut milk, almond milk, and vanilla extract. Bring to a boil, then reduce to a simmer and cover. Continue to cook for about 40 minutes, occasionally stirring in the last 15 minutes of cooking to prevent sticking. Add your diced apple, pumpkin spice, maple syrup, and two tablespoons of water in a saute pan. Cook on medium-high heat until the water has cooked out. Leaving apples with a tad bit of crunch to them.  Once the rice has finished cooking, remove from heat and spoon into separate bowls, then top with apple mixture and chia seeds. Top with additional almond milk, if desired. Store in an airtight container in the refrigerator for up to 4 days to have on hand for quick and easy breakfasts.