Lavender Rice Pudding with Blueberry Sauce

January  7, 2010
5 Ratings
  • Serves about 6
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

What You'll Need
  • 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
  • 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. For the rice pudding
  2. 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.
  3. Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.
  1. For the blueberry sauce
  2. Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
  3. Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding.

See what other Food52ers are saying.

  • JoanG
  • ChocolateDiva
  • Kelsey Banfield
    Kelsey Banfield
  • shayma
  • WinnieAb

12 Reviews

JoanG January 13, 2011
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!
mrslarkin January 13, 2011
You're welcome, JoanG! Let me know if you try it out!
JoanG February 7, 2011
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!
mrslarkin February 7, 2011
Yay Joan! so very glad you enjoyed it. Cheers!
ChocolateDiva January 16, 2010
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
mrslarkin January 19, 2010
Thank you ChocolateDiva! I'm so glad you enjoyed it. Your recipe looks delicious!
Kelsey B. January 11, 2010
I love lavender in desserts like this - delicious!
mrslarkin January 12, 2010
Thanks Kelsey!
shayma January 7, 2010
i love lavender and blueberry, this is so scrummy! and i like how you use brown rice in your recipe.
mrslarkin January 7, 2010
thanks shayma! I use Lundberg organic short grain brown rice and cook it in a rice cooker. It's so good.
WinnieAb January 7, 2010
I love lavender and this looks fantastic!
mrslarkin January 7, 2010
Thank so much WinnieAb!