Pareve, for those not in the know, is the kosher term for neither milk nor meat. In order to have chocolate pudding with meat, I've devised a pareve chocolate pudding that tastes pretty good.

I put it here for those wishing to avoid milk.

REPEAT
  Boil sushi rice (or other short grain rice);
UNTIL rice is completely mushy;

Pour gooey rice mush into a blender;

Blend until rice liquefies;

REPEAT
Add chocolate sauce (or other flavor of your choice) to
blender;
Liquefy resulting mixture;
UNTIL to taste;

Pour into containers (skin will form);

IF you like it hot
  EAT;
ELSE
  put into refrigerator;
END IF;

Just use soy milk.  Pareve, without all that boiling and straining.

Was "don't follow stupid rules that originated in cleanliness and storage problems from the desert" not an option?

Soy milk is too thin, there's no body to the pudding.

Philo, why the hostility? Have I tried to impose my lifestyle on anyone? Have I tried to proselytize anyone? Or is tolerance just a one way street?

BTW, the real Philo of Alexandria was Jewish.

Depends on the brand of soy milk.  Vitasoy is pretty creamy.  And you can thicken it with flour or cornstarch (I prefer flour).

Never thought of adding corn starch, I've never made real pudding from scratch (always from a package). The rice is so easy though, it's such a good base for just about anything.

My girlfriend was over last night, we made maple syrup pudding...

I've made pudding with silken tofu, a little vanilla extract, and maple syrup.  Just whip it up in the blender.

You know, I've done that too, come to think of it, though with chocolate (the One Flavor to Rule Them All).

hey, i thought that was my recipe from college .. silk tofu plus chocolate or raspberries in blender. easiest pudding ever.