Black Forest Rice Pudding

Name: Black Forest Rice Pudding
Ingredients: 1 cup buttermilk (or soy equivalent 1 cup soy milk plus 1 tablespoon lemon juice); 1/4 cup unsweetened cocoa powder; 1/3 cup honey; 2 cups cooked long grain brown rice (not instant or converted); 1/2 teaspoon vanilla; 1/2 cup canned tart pitted pie cherries, drained,rinsed,and chopped (NOT cherry pie filling--measure after chopping); additional cherries, for garnish (optional)

7 ingredients

8 steps

Ingredients

1 cup buttermilk (or soy equivalent 1 cup soy milk plus 1 tablespoon lemon juice)
1/4 cup unsweetened cocoa powder
1/3 cup honey
2 cups cooked long grain brown rice (not instant or converted)
1/2 teaspoon vanilla
1/2 cup canned tart pitted pie cherries, drained,rinsed,and chopped (NOT cherry pie filling--measure after chopping)
additional cherries, for garnish (optional)

Directions

1

If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
2

Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
3

Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
4

Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
5

You may need to leave the lid slightly ajar at first to prevent it from boiling over.
6

Stir in vanilla and chopped cherries.
7

Heat through and serve warm or chill and serve cold.
8

Garnish with leftover cherries, if desired.