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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.
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Course Dessert
Cuisine Spanish
Servings 6 servings

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).

Notes

Herb Speak

Lavender - Medicinal Benefits: Aide for insomnia as well as an ingredient in lotions or salves for topical skin-care when addressing acne or eczema. Aura/Energy: Eases distrust