This past weekend won’t go down as one of the best in the From Scratch household. My daughter’s last day of school was on Thursday. Thursday afternoon her nose started getting stuffy and she was sick all weekend. Not a fun way to start summer vacation! She is finally starting to feel better, but is still not completely back to herself. On top of that, my husband was out of town for a funeral.
Before I even knew my daughter would be sick, I had planned a little treat for us while Dad was out of town: Rice Pudding with Strawberries and Spiced Hibiscus Syrup.
First let’s talk about the Spiced Hibiscus Syrup. It’s a simple syrup made interesting with the addition of vanilla bean, black peppercorns, cardamom, and dried hibiscus. I used hibiscus tea bags, as suggested in the recipe header. It has a unique, delicious flavor!
The rice pudding is a basic, yet very good, vanilla rice pudding. It is made with vanilla bean and Arborio rice. While it was delicious garnished with the strawberries and hibiscus syrup, it is also great on it’s own.
Making this treat was a nice way to brighten an otherwise less-than-stellar weekend.