200 gr konjac rice,
500ml. oat milk,
1 teaspoon rose water,
1 teaspoon gluten free cornstarch,
5 tablespoon agave syrup
1/4 teaspoon cinnamon
Chopped pistachio, flowers
1.Place gf corn starch in a small cup and add a little of oat milk and mix with a spoon until it dissolves.
2.Add all the ingredients to a medium pot over high heat and add the corn starch mix. Stir until the everything is dissolved. Bring to a boil.
3.Once it boils, lower the heat and let it simmer for 10 minutes. Stir occasionally.
4.Once it’s done, take it off the heat and pour the mixture into 4 small bowls. Let them cool on the counter. When they are no longer warm to the touch, refrigerate them.
5. After 2 hours, decorate with chopped pistachio and flowers or your favorite toppings. Serve cold!