vegPlanet: lavender rice pudding with berries

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* Exported from MasterCook *

 

Lavender Rice Pudding with Raspberries

 

Recipe By :Didi Emmons : Vegetarian Planet

Serving Size : 6 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 1/2 cups milk -- or a bit more

1 1/2 teaspoons dried lavender

2 3-inch strips lemon rind

2/3 cup uncooked jasmine rice -- or other white rice

2/3 cup sugar

1/2 pint fresh raspberries

 

1. In a medium heavy-bottom saucepan, heat the milk with the lavender and lemon

rind. When the milk starts to simmer, add the rice. Turn the heat to low, and

stir a bit. Cook the mixture, uncovered for 2 hours over very low heat, stirring

at least three times an hour. Add the sugar 10 minutes before the cooking is

done.

 

2. Stir well, and remove the pieces of lemon rind. Transfer the pudding to a

bowl, and chill it for at least 2 hours, uncovered. Fold in the berries just

before serving the pudding, adding a lit of milk if the pudding is too thick.

 

S(Veg-Recipes):

" Hanneman 03/30/01 "

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Per Serving (excluding unknown items): 285 Calories; 10g Fat (31.9% calories

from fat); 10g Protein; 39g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol;

150mg Sodium. Exchanges: 0 Fruit; 1 Non-Fat Milk; 2 Fat; 1 1/2 Other

Carbohydrates.

 

NOTES : Lavender is used as a culinary herb throughout France. The herb mixture

Herbes de Provence, used in soups and stews, usually contains lavender and many

Parisian chefs infuse creme Anglaise with lavender. American chefs like to add

lavender to honey ice cream. I this rice pudding, the aromatic presence of

lavender seems to float over the creamy rice kernels. Dried lavender can be

found in many whole-food stores.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

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