The ultimate girl sway pudding!
Lavender infused rice pudding!
2 cups of cooked purple rice * see notes
3 beaten eggs
¾ cup organic sugar
¼ **** + 1 T butter (separated)
3 cups lavender infused milk * see recipe below
1 teaspoon vanilla or 1 vanilla bean, scraped
While the rice is cooking:
- Beat the eggs in the casserole.
- Add the sugar and 1 cup of milk – mix well.
- Remove 1 cup of cooked rice and set aside for another meal.
- Add butter to the remaining 2 cups of hot rice and mix with the remaining milk.
- Add the rice mixture to the beaten eggs and mix well.
- Sprinkle with nutmeg, cinnamon or cardamon and the remaining tablespoon of butter dropped on top in small pieces.
- Place in pan of warm water and bake at 375 for 1 hour
- After 15 minutes, stir to blend and then allow to finish cooking
Notes:
1. Use 1 cup uncooked rice to 2 1/4 cups of water and cook for 20-25 minutes are until rice is soft, not chewy
2. For an extra touch of lavender, you can infuse the sugar as well by adding lavender to your sugar and letting it absorb the essence over night. Use a sieve to remove the loose lavender buds.
Lavender infused Milk
In a small pot, using a muslin tea bag or tea ball, add 2-3 tablespoons of dried lavender and bring just to scalding. Set aside and allow to cool for about 30 minutes.
1 cup milk to 2 Tbls dried lavender buds, so for this recipe you will need 3 cups of milk and about 6 full tablespoons of lavender buds.
Chef Notes: You can also make these in individual custard cups and serve on a pretty plate with shortbread cookies and top with a sprig of fresh lavender.
This is a baked version of rice pudding, just like my grandmother used to make it, with the addition of lavender infused milk and an option for using a vanilla bean. This is what I call revving up the recipe!
From: http://www.bella-vitawellness.com/la...d-rice-pudding
