Directions

• In a saucepan, combine milk, sugar, Yaji dried hibiscus petals, Yaji Ataré and vanilla extract. Heat over medium until it begins to simmer.
• Reduce the heat to low and let the mixture steep for 15 minutes. Strain the mixture to remove the hibiscus petals.
• Return the strained mixture to the saucepan and add the cooked white rice.
• Cook over low heat, stirring occasionally, until the mixture thickens and the rice is creamy.
• Remove from heat and let cool slightly.
• Serve warm or chilled, garnished with chopped pistachios