This rice pudding is actually my own invention.I had the day off and was fooling around and was
trying to think of frugal ways of using what I had on hand.
One thing I've had on hand forever is a bunch of
preserved cherry leaves. I can't even remember
how long I've had them. I needed them for something
and can't remember what. So I took 4 cups of milk,
1/2 cup of sushi rice, 2 preserved cherry leaves and put
them in a double boiler. I cooked it for about an hour.
The results were a very creamy, subtly flavored and
nicely scented pudding. I chopped up some almonds for decoration.
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