Rice Pudding

with Strawberry Rose Hibiscus Compote

Vegan, Vegetarian, Summer, Dessert, Sweet

2 Servings Print

The best rice pudding you'll ever have.


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


Step 1

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.

Step 2

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.

Step 3

The rice should be soft, and the pudding should be thick and creamy.

Step 4

In a bowl or jar, add some of your Strawberry Rose Hibiscus Compote, top with rice pudding, pistachios, and dried rose petals.

2 Servings Print

The key to a delicious rice pudding!


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


Step 1

Add all of your ingredients to a saucepan over medium heat.

Step 2

Cook for 10-12 minutes or until the berries have softened and the mixture has thickened. Remove from heat and allow to cool.