Ingredients
-
1 cup buttermilk (or soy equivalent 1 cup soy milk plus 1 tablespoon lemon juice)
-
1/4 cup unsweetened cocoa powder
-
1/3 cup honey
-
2 cups cooked long grain brown rice (not instant or converted)
-
1/2 teaspoon vanilla
-
1/2 cup canned tart pitted pie cherries, drained,rinsed,and chopped (NOT cherry pie filling--measure after chopping)
-
additional cherries, for garnish
Instructions
- If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
- Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
- Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
- Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
- You may need to leave the lid slightly ajar at first to prevent it from boiling over.
- Stir in vanilla and chopped cherries.
- Heat through and serve warm or chill and serve cold.
- Garnish with leftover cherries, if desired.