I saw this dish for the first time in the beautiful blog ‘Café Fernando’. What attracted me to it first was the lavender ingredient. I have always loved the smell of lavender and last year I baked with lavender for the first time. The way all the senses are touched by this ingredient fascinates me. Plus I also had some lavender in the cupboard so I decided to use it.
The experience was fantastic. If anything it was relaxing. I had it cold as per Cenk’s post. Even though I am not a big fan of rice pudding I did enjoy it. I just thought that Cenk’s was creamier than mine. I did forget to cover it with cling film when in the fridge so I wonder if the pudding lost a bit of its moisture like that.
Cenk, thank you for this experience!
Lavender Rice Pudding
1/2 cup Arborio rice
2 1/2 cups whole milk
1 cup boiling water
2 tablespoons lavender
2/3 cup sugar
2 1/2 tablespoons cornstarch
Put milk, sugar and lavender in a small pot, bring to boiling point, take off heat and let steep for 30 minutes minimum. Put the rice together with boiling water in a small pot and cook on medium heat with lid half closed for 15 minutes, until all the water is absorbed by the rice.
In a small bowl, mix cornstarch together with a couple teaspoons of water and add a bit of hot milk to increase its temperature. Then add the whole thing into the milk. Transfer the infused milk through a strainer into the rice and cook for 30 minutes or so, until you reach the desired consistency. Transfer the pudding into your serving dish and refrigerate (covered with plastic wrap) until serving.