RECIPES from the Garden
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
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.