Vanilla Pudding
6 Tbsp. Bob's Red Mill Arrowroot Starch/Flour
4 cups Rice milk (I wonder if almond milk would work also)
1/2 cup Maple Syrup
pinch Salt
2 tsp. Vanilla
1/2 tsp. Nutmeg
Dissolve the Arrowroot in 1/4 cup of the milk and set aside. Combine the remaining milk, syrup and salt in a sauce pan. Bring to boil over medium heat, stirring constantly. Add the arrowroot mixture and stir until mixture thickens. Remove from heat. Stir in vanilla and nutmeg. Pour into serving dishes and refrigerate until cold.
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