The best of both worlds - chocolate and mint in a classic dessert dish
3/4 C Uncooked short grain rice (long grain is Ok too)
1 1/4 C Brewed Spearmint Tea
1 1/2 C Whole Milk
1/3 C White Sugar
1 t Vanilla Extract
1 T Butter
3 T Unsweetened Cocoa
Brew 2 cups (16 oz) of spearmint tea, double strength. Reserve 3/4 Cup.
In a saucepan, add tea and rice, bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
In the top of a double boiler over simmering water, combine 1 1/2 C cooked rice (the entire amount of what you made), milk, sugar, vanilla, butter and cocoa.
Cook, stirring occasionally, until thickened, 20-30 minutes.
You may wish to add additional tea as the mixture thickens, for extra creaminess.
Let cool before serving
