Recipe: How to Make Vanilla Bean Rice Pudding With Saucy Montmorency Tart Cherries


⅓ cups and 2 Tbsp jasmine rice

4 cups of whole or 2% milk (do not go less than that in terms of fat)

⅓ cup maple syrup

Pinch of salt

½ of one vanilla bean, seeds scraped out

1½ cups frozen Montmorency tart cherries, thawed

3 Tbsp of tart cherry juice from thawing

⅓ cup honey

½ tsp coarsely ground black pepper

3 Tbsp water

1 Tbsp tapioca starch (or cornstarch)

½ tsp coarsely ground black pepper

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