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
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Ingredients
- For the rice pudding
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1 1/2 cups
leftover cooked short-grain brown rice
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1/2 teaspoon
kosher salt
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2 cups
skim milk
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2 cups
heavy cream
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1/2 cup
granulated sugar
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3 - 4
pieces lemon rind, each about 1/2 inch wide and 2 inches long (no pith)
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
culinary lavender, tied in cheesecloth pouch
- For the blueberry sauce
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2 cups
frozen wild Maine blueberries
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1/2 cup
granulated sugar
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1 teaspoon
lemon zest
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1/2 teaspoon
cornstarch mixed with 1 tablespoon cold water
Directions
- For the rice pudding
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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.
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Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.
- For the blueberry sauce
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Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
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Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding.
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