Lavender Rice Pudding With Blueberry Sauce

14 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 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. 2
    Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.
  3. 3
    Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
  4. 4
    Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding.

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