1 Tbsp. Vital Farms unsalted butter
½ C Ralston Family Farms jasmine rice
4 C Ozark Mountain Creamery Whole Milk or milk of choice
¼ C Wholesome sugar or sweetener of choice
1 tsp. Frontier Co-op vanilla extract
½ tsp. Frontier Co-op cinnamon
½ tsp. Frontier Co-op cardamom
¼ tsp. Frontier Co-op nutmeg
¼ tsp. kosher salt
Strawberry Rose Hibiscus Compote, recipe follows
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.
Strawberry Rose Hibiscus Compote
1 lb. organic strawberries, washed, hulled, and diced
Zest from ½ 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.
*Recipe developed by Chef Heather Artripe of Fayetteville, AR. Chef works at Ozark Natural Foods Co-Op. She has been there for over 12 years and has been teaching cooking classes at the Co-op for the past 7 years. She has participated in many community culinary events over the past several years including the Roots Festival, Apple Seeds’ Evening at the Farm, and cooking demonstrations for the Fayetteville Farmers Market, NWA Farmers’ Market Alliance, Ozark Folkways, Tri Cycle Farms, and the Fayetteville Public Library, just to name a few.