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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 1-13 cup Cooked Brown Jasmine Rice (or Whatever Leftover Cooked Rice You Have)
- 1/2 cups Sugar
- 4 sprigs Rosemary (placed In Cheesecloth Or A Tea Filter For Infusing)
- 2- 1/2 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)
Method
- 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!
