Saturday, October 9, 2010

Lavender Lemon Rice Pudding

Back home in Portland there's a little coffee stand on 23rd street that always has this amazing fresh lavender lemonade, and whenever I'm home I always try to make a point to stop there and grab a cup because it is THE best lemonade I have ever had. I'm also a huge fan of rice pudding, which I made for the first time a few months ago. The Greek recipe calls for lemon, and I added some lavender into the mix to see if I could recreate the amazing lavender/lemonade combination in pudding form. I didn't have any empty tea bags or means of keeping the lavender in a pouch to be boiled, so I emptied out a tea bag that had Lemon Lift tea in it, poured the dried lavender inside, and restapled it shut, which worked out fine. The pudding came out very well, as is evidenced by my very full tummy and the fun photos. What I liked most was how dainty it looks! It's really encouraged me to throw that tea party I've always wanted to.....


2 Cups Whole Milk
1/2 Cup Water
1/4 Cup White Rice
1/4 Cup Sugar
1 Egg Yolk
1 Tea Bag, empty
1 Tablespoon Finely Grated Lemon Zest
1 Teaspoon Lemon Juice
3/4 Teaspoon Dried Lavender
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Largely Grated Lemon Zest

Place 1/2 teaspoon of the dried lavender in the tea bag, staple it shut with a string attached and set aside. Heat the milk, rice, sugar, water and bag of lavender in a medium sized pot until it begins to boil. Reduce heat and allow the mixture to simmer for 30 minutes, stirring every 5-10 minutes to prevent burning. Remove the lavender bag and allow the mixture to simmer for another 30 minutes, still stirring every 5-10 minutes.

Remove the pot from heat and stir in the vanilla extract, lemon juice and finely
grated lemon zest. In a small bowl, beat the egg yolk at high speed until slightly bubbly on top, about 30 seconds to 1 minute. Scoop 1 tablespoon of the rice pudding into the egg yolk, stirring constantly. Continue to add rice pudding to the egg yolk mixture until 5 tablespoons have been incorporated. Now pour the egg yolk mixture back into the rice pudding pot and stir until completely blended. Scoop the rice pudding into 4 individual serving bowls and garnish with the remaining lavender and the largely grated lemon zest. Serve warm or chilled.


  1. Your pudding looks creamy! I've been wanting to experiment with lavender for awhile and this really makes me want to try it out. Thanks for sharing!

  2. Aw thanks Karen! Lavender really is a great flavor, especially paired with lemon :)

  3. This pudding definitely looks heavenly--I've been eyeing a few rice pudding recipes for the past several months, and I still haven't tried one! Hopefully I gather the courage soon :) I love all-things-lemon, so I'm especially a fan of the lemon addition to your recipe!

  4. What an unique floral rice pudding! I love the the addition of lavender in it.


  5. Thank you both! I hope you give it a try sometime :)

  6. Wow so different, pudding with lemon and lavender, looks yummilicious..


  7. Wonderful combination of ingredients! the rice pudding sounds amazing!
    Thanks for stopping by my blog and for the kind comment!

  8. What a nice recipe for lavender. I have a small bucket of it here and really do need to use it. I think I'll give this a try! Thanks.


  9. I love rice pudding! I dont know why I havent made it homemade yet!! I really should do that...all your recipes look fab btw!

  10. Thanks you guys :D The lavender smells really fantastic. I have a bag if it in my kitchen cupboard where my glasses are, so every time I open the cupboard I've been getting a little whiff of lavender, so nice!

  11. Beautiful recipe...I have so much lavender in my garden, and being in California...I have it all year round :)

  12. I love rice pudding!! you never see it that much anymore, and I do miss it...the lemon zest is just a wonderful addition, and the lavender just pushes it over the top!
    This is truly comfort food1

  13. Looks and sounds delicious! I've never been attracted to rice pudding - until now that is. The creaminess, the lemon and the lavender just sound divine.


  14. I love a rice pudding, but have never joined it up with lavender...sounds and looks delicious!

  15. What a great combo! I will have to try this as well, as I also have some dried flowers that can be used to flavor and sweeten-

  16. MMmmmm!!!! Looks delicious! I love rice pudding, the lavender much add so much flavor

  17. i'm makin' it right now, wish me luck! xx

  18. Yay! Let me know how it turns out :D

  19. I'm making this now, and was wondering if all the proportions were right. I used 1/4 cup of rice as listed and it's been simmering for 30 mins, but all the liquid has completely evaporated and the cooked rice barely coveres half of the bottom of the pan. It definitely does not look like the full pot in your photos, and there's not enough liquid to continue simmering for another 30 mins. Any ideas? I'm so disappointed.

  20. You used 1/4 cup rice with 2 cups milk and 1/2 cup water? The only reason I can think of is that you're cooking it at a high flame and the liquid has evaporated very quickly as a result. The heat should be lowered after the mixture comes to an initial boil. The flame should be very low, for a simmer, it should not be boiling the whole time.

  21. Okay- so I had to make this- I have made lavender lemon cheesecake and lavender lemon scones/lemon bars/shortbread.. and I have to say- of all my favorite lavender lemon recipes (my favorite flavors together) THIS was the bomb. The best I have ever made and tried. The rice just soaks up the lavender beautifully. I had a few modifications- I doubled the recipe (thank God!) added an extra teaspoon of lemon juice and used a metal tea ball and it worked great. Thank you for this recipe. It will be a staple in my kitchen for years to come.

    1. Thank you so much Darcie!!! I am do happy you enjoyed it :D