INGREDIENTS

• 4 cups oat milk (whole dairy or almond milk can be substituted)
• 4 tablespoons Joon Rose honey
• 5 tablespoons brown or white rice flour (corn starch can also be used)
• ½ teaspoon vanilla
• Coconut flakes and raw pistachios for garnish

INSTRUCTIONS

1. In a mixing bowl add vanilla, 1 cup of milk, rice flour and 3 tablespoons of the Rose honey. Mix till all the rice flour is completely dissolved.
2. In a medium saucepan bring the rest of the milk to a simmer, slowly add the rice flour and honey mixture while stirring constantly. Continue for 10–15 minutes on low medium heat till the mixture thickens.
3. Pour the pudding in serving dishes and leave till it cools down to room temperature. Cover and refrigerate for at least 3-4 hours before serving.
4. Garnish each serving dish with coconut flakes and pistachios. Drizzle the rest of the Rose Honey on top for extra sweetness before serving.