lavender rice pudding

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!

Below I put the ingredients and how to prepare exactly as per Cenk’s post – but do visit his blog if you haven’t yet done it as it is a beautiful space. This is the way to Café Fernando.

Lavender Rice Pudding

Ingredients

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

Method

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.

Leek and lime risotto with lime prawns and parsley

I tend to leave the office at the end of the day feeling really famished. It is not only a hunger pang. I find that when we feel like that the danger is that we go for the first edible thing that crosses our path. I struggle really hard not to eat the first pack of crisps that I see on the way home. Often a bottle of fizzy water keeps my stomach at bay. The other day I got home and the quickest thing that I could knock out was a risotto. I know that risottos require a lot of attention but the good thing is that it keeps me off nibbling and by the time my risotto is ready I enjoy every bit of it.

There is something wonderful about rice. It is so comforting; versatile.It looks beautiful in its whiteness. Risotto is one of those dishes that play with our creativity. This time I used leeks and lemons. I also had some prawns in the fridge so I prepared them on the side and served with the risotto as well. The result was a lovely, creamy dish with a lemony taste.

This dish feeds two not-so hungry eaters.

For the risotto:

700ml chicken/vegetable stock (I tend to use vegetable)

1 tablespoon olive oil

1-2 leeks, finely sliced

1 cup Arborio rice or any other risotto rice

Parmesan shavings

1 tablespoon lemon juice

Freshly ground black pepper

For the prawns:

A knob of butter

Prawns for two people

1 teaspoon lemon rind

1 tablespoon chopped parsley

1 tablespoon lemon juice

Sal

I like to prepare the prawns first: Melt the butter in medium heat and when it has melted add the lemon rind and chopped parsley. Give it a good stir before adding the prawns to the pan. Season. When the prawns turn pink all over it is time to take them off the heat. They can so easily become rubbery and unpleasant to the palate.

To prepare the risotto: place the stock in a saucepan in medium heat and take it to a very slow simmer. Then place the olive oil in a separate pan, throw the leeks in and cook until soft. Slowly add the rice to the pan and cook, stirring, for 1 minute or until it is translucent. Only then start gradually adding the stock. After every addition stir constantly until liquid has been absorbed. Continue adding stock until rice is soft and the risotto is creamy. If you need more liquid heat extra stock. The rice grains should be firm but tender. Serve immediately and put the parmesan shavings and prawns on top of the risotto.

It will put a smile on your face.