Lavender Rice Pudding
I created this recipe with a focus on my love of using edible garden fare in almost all my cooking. Apparently there was a time when the average household cook had either difficulty finding or affording our now commonly used vanilla extract. Instead they turned to rose water for sweet flavoring.
Ingredients
- 4 cups half and half (or rice milk)
- 1-2 tsp culinary lavender
- zest of 1 lemon
- 1 cup jasmine or other long-grain rice
- 1 cup granulated sugar
- 1 tsp vanilla extract or ¼ tsp rose water
- 1 tsp ground cinnamon (optional)
- 1/2 pint fresh berries of your choice
- honey or agave to taste
Instructions
- Pour ½ and ½ (or rice milk) and lavender into medium-sized, heavy saucepot.
- Heat over medium heat, adding vanilla extract.
- When ½ and ½ (or rice milk) begins to gently simmer, stir in rice and lemon zest.
- Continue cooking mixture over low heat, occasionally stirring, for 2 hours.
- One half hour prior to completed cooking time, stir in sugar and cinnamon.
- Pour pudding into 6 individual ramekins and chill at least 1 hour.
- When ready to serve, top each ramekin with a few berries then drizzle with honey (or agave).
