Rosemary and Vanilla Rice Pudding

• 1-13 cup Cooked Brown Jasmine Rice (or Whatever Leftover Cooked Rice You Have)
• 1/2 cups Sugar
• 4 sprigs Rosemary (placed In Cheesecloth Or A Tea Filter For Infusing)
• 2- 1/2 cups Whole Milk
• 3 Tablespoons Cornstarch (combined With The 3 Tablespoons Milk)
• 3 Tablespoons Whole Milk (to Mix With Cornstarch)
• 1 teaspoon Vanilla Bean Paste Or Vanilla Extract (make Sure It Is Gluten-free)

1. 1.
2. Combine the rice, sugar, rosemary packet, and 2 1/2 cups milk in a saucepan over medium-low heat.
3. Stir frequently to prevent burning.
4. 2.
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. 3.
7. Remove the rosemary packet and bring the mixture to a gentle boil again, over medium-low heat.
8. 4.
9. Stirring constantly, add the cornstarch and milk mixture to thicken.
10. 5.
11. Remove from heat and stir in the vanilla.
12. And then serve!

jasmine rice, sugar, rosemary, milk, cornstarch, milk, vanilla bean paste

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/rosemary-and-vanilla-rice-pudding/ (may not work)