Lavender Rice Pudding with Blueberry Sauce

By mrslarkin
January 7, 2010
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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 cups 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
  1. 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.
  2. 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
  1. Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
  2. Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding.

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