Something a little different from cinnamon and raisin rice pudding – and it’s gluten-free! Trust me on this flavor combination. It’s strange and comforting, a pairing that I strive for in food and life. This thrifty dessert comes together quickly with leftover brown rice.
1. Combine the rice, sugar, rosemary packet, and 2 1/2 cups milk in a saucepan over medium-low heat. Stir frequently to prevent burning.
2. When it begins to boil (not a full rolling boil here, a gentle boil) remove from heat and let the mixture steep for about 15 minutes.
3. Remove the rosemary packet and bring the mixture to a gentle boil again, over medium-low heat.
4. Stirring constantly, add the cornstarch and milk mixture to thicken.
5. Remove from heat and stir in the vanilla. And then serve!
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Oh my goodness! This pudding is SOOOOO delicious! I love the addition of rosemary – it gives a beautiful woodsy, flowery taste that is just perfect in a comfort dish like this.
I didn’t have enough milk to make this, but I did have vanilla soy milk. This recipe is incredibly easy to convert to vegetarian.
Thanks for submitting!!
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