Food / Recipes

Forbidden Rice (Pudding) With Chocolate Tahini, Walnuts, and Berries

There’s something decadent about the rich black color of Forbidden Rice, but don’t be put off by the name. Unlike wild rice which is actually a type of grass, Forbidden Rice cooks up plump and slightly chewy and completely satisfying. This time round, I tried it as a warm and comforting dessert.

Just because I try to eat in a healthier way, doesn’t mean that I don’t love luscious desserts or snacks. And while I don’t plan on fussily styling my food for this blog, I try to prepare things in a way that are everyday beautiful- just for me!

I tried to make Forbidden Rice a few times before and it took a while to really plump up. I was amazed at how soft and fluffy it came out when prepared using an Instant Pot (I use the 3 quart size for the time being).

This is easy to make, though I used my Instant Pot you can easily recreate this recipe on your stove top in a sauce pan, you’ll just have to be vigilant about stirring.


Forbidden Rice
    2/3 Cup Forbidden Rice Be sure to rinse well
Pinch Sea Salt
1 1/3 Cup Unsweetened Soy Milk
1 Cup Water
2 Tablespoons Maple Syrup Or as much as you prefer
For the Topping
    1/4 Cup Quality Dark Chocolate Chips (I use Ghirardelli 60% Cacao Chocolate Baking Chips, Bittersweet Chocolate)
1/3 Cup Tahini
1/2 Teaspoon Chocolate Extract
2 Tablespoons Walnuts
1/2 Cup Mixed Berries Use your favorites: For this recipe I used Blueberries, Blackberries and Raspberries
    Rinse rice well, add to pot.
Pour in soy milk and water, add a pinch of salt.
Set Instant Pot to “rice” or cook over small flame until rice plumps up. If using stove top method, be sure to stir so rice doesn’t stick to the bottom of the pan. Whichever method you use, allow rice to cool and settle for about 20 minutes.
If using Instant Pot, release steam.
Stir in maple syrup and set Instant Pot for another 6 minutes and up to 12 minutes depending on your preference. I wanted almost a fluffy risotto-like texture.
After cooking time, allow steam to release.
Uncover pot.
While the rice is setting, put chocolate chips into a microwave safe dish and melt.
When chocolate chips are glossy but not charred or bubbly, remove from microwave, stir until they achieve a smooth texture.
Add in tahini and chocolate extract, stir until blended well.
Divide rice mixture into four bowls (or more or less depending on your taste)
Add walnut slices and berries and drizzle chocolate tahini sauce over to taste. Enjoy!
You can steam the rice or cook on a stove top as well. If you prefer more of a solid feel to your rice, you can prepare in advance and add to ramekins and serve the next night for a more pudding-like texture.