Gingerbread Rice Pudding

Gingerbread Rice Pudding

Ingredients:

• 2 Bags Success Rice Boil-in-Bag Jasmine Rice

• 2 cups milk (whole milk or your preferred milk)

• 1/2 cup heavy cream

• 1/2 cup brown sugar

• 1/4 cup molasses

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1 teaspoon vanilla extract

• A pinch of salt

Instructions:

1. Cook Success Rice Boil-in-Bag Jasmine Rice according to package instructions.

2. Once cooked, remove bag from water and empty into a dry pot.

3. To the same pot, add the milk, heavy cream, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt to the cooked rice. Stir to combine.

4. Cook over medium-low heat, stirring frequently, for about 20-25 minutes, or until the mixture thickens and the rice absorbs most of the liquid. The pudding should be creamy but not too thick, as it will thicken further as it cools.

5. Taste and adjust the spices or sweetness as desired.

6. Remove from heat and let the pudding cool slightly.

7. Serve warm or chilled. Top with whipped cream if desired.