Rice Pudding with Cranberry Sauce

RECIPES from the Garden

Ingredients:​

• 1 cup leftover cooked white rice (already steamed/boiled)

• 1 ¾ cups milk, any kind

• ¼ cup agave syrup

• 2 tsp vanilla extract

• ⅔ cup raisins (optional)

• ½ ground cinnamon stick

• Pinch of Himalayan pink salt

• Sprinkle of cayenne pepper (optional)

• Whole cranberry sauce, homemade or other

Method:

1. Combine leftover rice, milk, agave syrup, and a pinch of pink salt in a medium saucepan. Turn heat to medium and bring mixture to a boil, then lower the heat to a simmer. 2. Stir in the vanilla and raisins, if using.

3. Cook until most of the milk is absorbed and pudding looks very creamy (25-35 minutes total cooking time).

4. Divide rice pudding into individual serving dishes serve warm or chilled.

Sprinkle each dish with ground cinnamon and cayenne and a dollop of cranberry sauce before serving.

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