Forbidden Rice Pudding
I recently made a black rice sushi bowl and had lots of leftover rice. I found that this was a perfect way of using it up! Although this recipe would work with leftover white or brown rice, the “forbidden” or black rice has a unique flavor that tastes amazing with coconut milk. I’ve included a long list of the toppings I used for the photos; however, even just one or two would still taste wonderful! –Anna
Ingredients
- 2 to 2 1/2 cups cooked black rice
- 1 can coconut milk
- 1/2 cup water
- 1/4 cup maple syrup
- 1/2 tsp vanilla powder or vanilla extract
- pinch of salt
Directions
- Combine the ingredients in a pot over medium heat and bring to a simmer.
- Continue to simmer for approximately 25 minutes or until it reaches your desired texture.
Toppings:
- Strawberries
- Mandarin orange segments
- Kiwi
- Mango
- Blueberries
- Raspberries
- Pomegranate arils
- Slivered almonds
- Pea shoots
Other topping ideas:
- Shredded coconut
- Pineapple
- Chocolate chips
- Hemp seeds
Black rice has a rich cultural history; called “Forbidden” or “Emperor’s” rice, it was reserved for the Emperor in ancient China and used as a tribute food. In the time since, it remained popular in certain regions of China and recently has become prized worldwide for its high levels of antioxidants. Learn more here.
