Jessie from Living Mostly Meatless developed this easy Blueberry Rice Pudding recipe featuring our very own Blueberry Superfruit Herbal Tea! We can’t wait to make this recipe!
Head over to Living Mostly Meatless before Wednesday, May 9, for a little Stash Tea giveaway.Tea Infused Blueberry Rice Pudding
45 minutes, plus 3 hr chill time
3 cups of water
4 Stash Tea Blueberry Superfruit tea bags
1 cup sushi rice
2 cups whole milk
1/2 cup half & half
1/3 cup brown sugar
1 tsp vanilla
1/2 pint blueberries
Cook the rice with 3 cups of water and 3 teabags as you would normally. Once rice is done, add milk, leaving the teabags in this mixture. Open your remaining tea bag and add the contents to this mixture. Cook for five minutes on medium heat, it will slightly thicken up. Add the cornstarch to your half and half and mix. Once lumps are gone add half and half to your rice. Remove the tea bags. Add vanilla and blueberries and cook for 10 minutes on medium. Remove from heat, spoon pudding into a storage bowl and chill for at least three hours. Serve cold.