Rosemary and Vanilla Rice Pudding

Ingredients

• 1-⅓ cup Cooked Brown Jasmine Rice (or Whatever Leftover Cooked Rice You Have)
• ½ cups Sugar
• 4 sprigs Rosemary (placed In Cheesecloth Or A Tea Filter For Infusing)
• 2-½ cups Whole Milk
• 3 Tablespoons Cornstarch (combined With The 3 Tablespoons Milk)
• 3 Tablespoons Whole Milk (to Mix With Cornstarch)
• 1 teaspoon Vanilla Bean Paste Or Vanilla Extract (make Sure It Is Gluten-free)

Preparation Instructions

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!