Strawberry Pudding Shortcake(Yields 6 Servings) - cooking recipe

Ingredients

2 c. almond milk
1/4 c. brown rice syrup
2/3 c. yellow corn grits
1 tsp. vanilla extract
4 c. hulled and sliced strawberries
1/2 c. brown rice syrup
2 tsp. fresh squeezed lemon juice
2 Tbsp. chopped fresh mint
6 fresh mint leaves for garnish

Preparation

Combine almond milk and rice syrup in a 2-quart saucepan and bring to a simmer.
Add grits and cook for 25 to 30 minutes, stirring constantly.
Remove from heat and mix in vanilla.
Pour into 6 individual serving dishes or one large mold.
Cover and refrigerate immediately for 2 hours to chill and prevent drying. Mix strawberries, rice syrup, lemon juice and mint.
Spoon over chilled dessert.
Garnish with mint leaves and serve.