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Step 1
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| Steep tea in 1 cup of near-boiling (95 C) water for 5 minutes, then strain into a measuring cup and discard tea leaves. |
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Step 2
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| In a medium pot over medium-low heat, simmer rice and water for about 10 minutes. |
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Step 3
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| Stir in milk and vanilla. Reduce heat to low and simmer for 30-40 minutes or until rice is completely cooked. Stir every 10 minutes to make sure it doesn’t stick. |
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Step 4
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| Remove from heat. Add steeped tea and condensed milk. Mix well and let cool completely. |
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Step 5
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| In a large bowl, whip cream and sugar until soft peaks form. Fold cream into cooled rice pudding and add one whole almond. Top with our homemade cranberry sauce and serve. |
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