Lavender Rice Pudding with Blueberry Sauce

Rice_pudding

Course Desserts

Ingredients in this Recipe

1 1/2 cup leftover cooked short grain brown rice
1 teaspoon lemon zest
1/2 cup granulated sugar
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
1/2 teaspoon culinary lavender, tied in cheesecloth pouch
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 cups frozen wild Maine blueberries
2 cups heavy cream
2 cups skim milk
3 4 pieces lemon rind, each about 1/2 inch wide and 2 inches long (no pith)

Recipe Preparation

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