Pareve Chocolate Pudding
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.
Boil sushi rice (or other short grain rice);
UNTIL rice is completely mushy;
Pour gooey rice mush into a blender;
Blend until rice liquefies;
Add chocolate sauce (or other flavor of your choice) to
Liquefy resulting mixture;
UNTIL to taste;
Pour into containers (skin will form);
IF you like it hot
put into refrigerator;
July 18th, 2007 8:19pm
Just use soy milk. Pareve, without all that boiling and straining.
July 18th, 2007 8:27pm
Was "don't follow stupid rules that originated in cleanliness and storage problems from the desert" not an option?
July 19th, 2007 1:09am
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.
July 19th, 2007 6:49am
Depends on the brand of soy milk. Vitasoy is pretty creamy. And you can thicken it with flour or cornstarch (I prefer flour).
July 19th, 2007 6:51am
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...
July 19th, 2007 7:01am
I've made pudding with silken tofu, a little vanilla extract, and maple syrup. Just whip it up in the blender.
July 19th, 2007 7:07am
You know, I've done that too, come to think of it, though with chocolate (the One Flavor to Rule Them All).
July 19th, 2007 7:17am
hey, i thought that was my recipe from college .. silk tofu plus chocolate or raspberries in blender. easiest pudding ever.
July 19th, 2007 11:06am