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Categories:
rice pudding brown rice kosher salt milk heavy cream granulated sugar lemon rind vanilla culinary lavender Blueberry Sauce blueberries granulated sugar lemon zest cornstarch
Viewed: 34 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.
- Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
- Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding.
