Park Winters Rice Pudding

If you’re looking to step up your dessert game look no further than this comforting rice pudding recipe with a Park Winters touch. Let your taste buds escape to our country oasis when you savor this mouth watering dessert dish.

OAT GRANOLA

• 5 Cups Oats

• 4 Tbl Butter

• 1 Tbl Szechuan Peppercorns

• 1 tsp Cinnamon

• Pinch Clove

• 3 Tbl Maple Syrup

• 1 Tbl Coconut Oil

• 1 tsp Vanilla Extract

RICE PUDDING Ingredients

• 1 Cup Hinode Sprouted Brown Rice

• 3 Cups Organic Oat Milk or Almond Milk

• 1 Cup Coconut Milk

• 1/4 Cup Brown Sugar

• 3 Tbl Maple Syrup

• 1/2 Cup Coconut Cream

• 1 tsp Toasted Cinnamon

• 1/4 tsp Cardamom

• 1 Tbl Bourbon Vanilla Extract

• 1 Lavender Stem

• 1 tsp Wildflower Honey

Oat Granola

1. Preheat the oven to 300ºF

2. In a medium sauté pan, cook all ingredients together on low heat, except oats.

3. Add oats and turn heat off, mix well and transfer mixture to a nonstick surface. Bake for 10-20 min, just until toasted golden brown.

4. Let cool and seal in an airtight container.

Rice Pudding

1. Turn oven on to 375ºF

2. In a medium nonstick Dutch oven (or use standard pot with lid), add oat or almond milk, coconut milk, brown sugar, maple syrup, and cook over medium heat until sugars are developed.

3. Add Hinode Rice, bourbon vanilla extract, cinnamon, and cardamom. Cover and bake for 1 hour. Stir every 20 min.

4. Add coconut cream, stir evenly. It should look a little watery and creamy. If it’s too thick, add a little hot water to break up.

5. Garnish with fresh berries, oat granola & honey. Add lavender stem for aromatics.

Wildflower Honey

$13.00

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