Lavender Rice Pudding with Blueberry Sauce
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Author Notes: Well, look who’s late to this party. It’s been really busy here the last few weeks. Just before this category came up, I had cooked up a boat-load of rice to go with Sconeman’s chili (his signature dish.) And I didn’t want to make new rice, being frugal and all, so I used some of the leftover rice we had in the fridge. A little background on why I used lavender: I make a blueberry-lavender scone that has such an intoxicating aroma. I thought the lavender would go nicely with the cream, vanilla and lemon in this recipe. This rice pudding is creamy and aromatic, almost musky. I love it. The first time I made it, I threw the lavender loosely in with the pudding, but felt the volume was way too loud. You have to be sparing with lavender, or it could taste like soap. - mrslarkin
Serves about 6
For the rice pudding
- 1 1/2 cup leftover cooked short-grain brown rice
- 1/2 teaspoon kosher salt
- 2 cups skim milk
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 3 - 4 pieces lemon rind, each about 1/2 inch wide and 2 inches long (no pith)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon culinary lavender, tied in cheesecloth pouch
- Combine all ingredients. Bring to a boil. Reduce heat to simmer and cook for about 20 to 30 minutes, depending on how thick you like your pudding.
- Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.
For the blueberry sauce
- 2 cups frozen wild Maine blueberries
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
- Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
- Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding.
Tags: blueberries, Holidays, lavender, pudding, rice
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over 2 years ago JoanG
I am on a winter rice pudding spree and found your recipe. I have some lavender (as wellas all the other ingredients) .This sounds perfect and I can't wait to try it. Thanks!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, JoanG! Let me know if you try it out!
over 2 years ago JoanG
I just made this luscius reice pudding, and even without the blueberry sauce, its divine
I put the lavender flowers right in the pan, and they were not too storng for me, but I used a little less than the amount called for. Thanks for a great cmofort food recipe!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay Joan! so very glad you enjoyed it. Cheers!
over 3 years ago ChocolateDiva
mrslarkin, I have been married over 40 years and have made the same rice pudding recipe. I tried two recipes in this category and of the two, I like yours the best. The lavender was good not at all over powering as was the lemon. I use lemon too but more for chemistry than taste, since it has eggs. I used raspberries instead since that is what I had in the freezer. That worked, too. Take a look at my recipe, (Greek Rice Pudding). It is different and creamy in a different way. Your pudding was creamy, tasty and interesting.
Thank you
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you ChocolateDiva! I'm so glad you enjoyed it. Your recipe looks delicious!
over 3 years ago KelseyTheNaptimeChef
I love lavender in desserts like this - delicious!
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks Kelsey!
over 3 years ago shayma
i love lavender and blueberry, this is so scrummy! and i like how you use brown rice in your recipe.
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thanks shayma! I use Lundberg organic short grain brown rice and cook it in a rice cooker. It's so good.
over 3 years ago WinnieAb
I love lavender and this looks fantastic!
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank so much WinnieAb!