Forbidden Rice Pudding

Forbidden Rice Pudding

adapted from a recipe from Super Immunity by Dr. Joel Fuhrman

This recipe can easily be doubled, quadrupled etc – just don’t make TOO much because I learned the hard way that it does not freeze well. I use Almond Milk and in the frozen batch all of the milk got watery, so only make enough which will store in the fridge for a week. I eat this every morning for breakfast and go through about a quad of this recipe in two weeks.


2 cups cooked black (Forbidden) rice – use a rice cooker  and the same instructions as for Sushi rice – typically 1.5 cups of rice to 2.5 cups of water is perfect, or cook it on the stove. Rice must be cooked first…
2 cups unsweetened almond or soy milk – I use vanilla Almond Milk from Whole Foods myself
1/2 cup dried apple, soaked to re-hydrate, then chopped fine. You can substitute other dried fruit if you like…
1 cup frozen blueberries – either wild or regular
2 large or 4 small dates, pitted and finely chopped
1 Tbsp currants – I used raisins in a pinch last time
2 tsp ground cinnamon
2 tsp vanilla extract – add more to taste – use a good quality one
1 Tbsp Chia seeds

Place all ingredients, except chia seed, in a medium-sided pot. Bring to a boil over medium-high heat then reduce heat and simmer on low for 20 minutes. Turn off the heat, add the chia seed, stir well, cover and let stand for 5 minutes.

Let cool and eat any way you like: I usually have it for breakfast heated with a little extra almond milk, almost like oatmeal, but its great anytime for a snack, dessert whatever. My family jokes around and calls it “sludge” but I like it. If its not sweet enough for you throw a few drops of light agave nectar on it and stir it in just before you eat it – yum.