Chocolate Spearmint Rice Pudding
The best of both worlds: chocolate and mint in a classic dessert dish.50 m 2
- 3/4 c. uncooked white rice (short or long grain)
- 1 1/4 c. brewed spearmint tea
- 1 1/2 c. whole milk
- 1/3 c. white sugar
- 1 tsp. vanilla extract
- 1 tbsp. butter
- 3 tbsp. unsweetened cocoa powder
- spearmint candies (optional)
Brew 2 c. (16 oz) spearmint tea, double strength. Reserve 3/4 c.
In a saucepan, add tea and rice. Bring to a boil. Reduce heat, cover, and simmer for 20 min.
In the top of a double boiler over simmering water, combine 1 1/2 c. cooked rice (the entire amount of what you made), milk, sugar, vanilla, butter, and cocoa. Cook, stirring occasionally, until thickened, 20-30 min. You may wish to add additional tea as the mixture thickens, for extra creaminess.
Let cool before serving.
Garnish with spearmint candies if desired.