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Tangerine Honey Pudding




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1/4 cup cornstarch
1 pinch sea salt (1/8 teaspoon)
4 cups of ricemilk
1/4 cup + 1 tablespoon honey
1/2 tablespoon tangerine zest
2 cups chopped tangerines, seeded, skinned, membranes removed

Recipe



Combine cornstarch, salt in medium heavy bottom pot.

You will need to mix constantly.

Turn on the heat to medium and slowly, mixing energetically, pour in the rice milk.

When the liquid mixture is warm, add the honey and zest. The mixture will thicken and boil.

Don't forget to keep mixing while it boils for about three more minutes or so: you are looking for an almost pudding like consistency because it will thicken some more as it cools.

Turn off the heat and let cool, mixing every five minutes.

Add the tangerine pieces and transfer to a glass bowl or storage jar and refrigerate for at least 4 hours.