Rosemary and Vanilla Rice Pudding

1. 1

   1.

2. 2

   Combine the rice, sugar, rosemary packet, and 2 1/2 cups milk in a saucepan over medium-low heat.

3. 3

   Stir frequently to prevent burning.

4. 4

   2.

5. 5

   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.

6. 6

   3.

7. 7

   Remove the rosemary packet and bring the mixture to a gentle boil again, over medium-low heat.

8. 8

   4.

9. 9

   Stirring constantly, add the cornstarch and milk mixture to thicken.

10. 10

    5.

11. 11

    Remove from heat and stir in the vanilla.

12. 12

    And then serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.