Appetizers Breakfast Dessert Sides

Black Rice Chia Pudding

This wholesome and visually striking dish was made by our friends at Abigail Kirsch Catering for the 2025 Cherry Bombe Jubilee in New York. It's the perfect combination of that nutty, slightly sweet flavor of Black Pearl Rice with creamy chia seeds topped with crunchy pistachios. Enjoy for breakfast, an afternoon snack or a cozy, yet better-for-you desert.

Minutes

Servings

Calories

Ingredients

1

cup

Organic Black Pearl Rice suggested substitutions
2

cups

Water
3

cups

Oat Milk
2 ¹⁄₂

Eggs (beaten)
¹⁄₃

cups

Brown Sugar
2

tbsp

Chia Seeds
Pinch of Nutmeg (ground)
Pinch of Cinnamon (ground)
2

tbsp

Vanilla Extract
1

tsp

Salt
¹⁄₂

cups

Golden Raisins
¹⁄₂

cups

Pistachios (chopped)

Nutrition Facts

Serves: 4

Amount Per Serving
% Daily Value*

Instructions

Add rice and water to a medium saucepan and bring to a boil. Once at a boil, cover with a tight-fitting lid, reduce heat to a low simmer and cook for 30-35 minutes. Remove from heat (keep covered) and let steam for 10 minutes. Set aside to cool.
Set oven to 350 degrees.
Beat eggs and sugar until smooth. Add milk, sea salt and vanilla extract. Add rice and raisins.
Pour into a greased shallow baking dish. Sprinkle with nutmeg and cinnamon.
Set in pan of hot water and bake at 350 degrees for 90 minutes or until custard is set.
After baking for 30 minutes, stir custard gently.
Serve warm or cold with milk or whipped cream, cinnamon stick and chopped pistachios.