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Forbidden Rice Pudding

Forbidden Rice Pudding by Anna Pelzer

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

  1. Combine the ingredients in a pot over medium heat and bring to a simmer.
  2. 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.

 

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