with Strawberry Rose Hibiscus Compote
1 Tbsp. Vital Farms unsalted butter
1/2 cup Ralston Family Farms jasmine rice
4 cups Ozark Mountain Creamery whole milk or milk of choice
1/4 cup Wholesome sugar or sweetener of choice
1 tsp. Frontier Co-Op vanilla extract
1/2 tsp. Frontier Co-Op cinnamon
1/2 tsp. Frontier Co-Op cardamom
1/4 tsp. Frontier Co-Op nutmeg
1/4 tsp. kosher salt
Strawberry Rose Hibiscus Compote
In a heavy bottom pan, add your butter over medium heat. Add the rice and cook for 1-2 minutes, or until it looks slightly toasted.
Add the milk, sweetener, vanilla, cinnamon, cardamom, nutmeg, and salt. Stir until thoroughly mixed. Bring the mixture to a boil while stirring often. As soon as it comes to a boil, reduce the heat to medium low and simmer for 30-45 minutes. Stir often to prevent burning.
The rice should be soft, and the pudding should be thick and creamy.
In a bowl or jar, add some of your Strawberry Rose Hibiscus Compote, top with rice pudding, pistachios, and dried rose petals.
1 lb. organic strawberries, washed, hulled, and diced
Zest from 1/2 organic orange
3-4 Tbsp. organic orange juice
2 Tbsp. pink House Alchemy rose hibiscus syrup
Add all of your ingredients to a saucepan over medium heat.
Cook for 10-12 minutes or until the berries have softened and the mixture has thickened. Remove from heat and allow to cool.