Here is what I came up with for a recent rice-themed food blog event. This is the first time I am experimenting with Arborio rice for a pudding and I have to say it makes a huge difference in terms of texture.
You would have to usually use egg yolks or large amounts of corn starch, which will change the color and the taste of the final pudding. Arborio rice, with a higher starch content, makes a creamier pudding without the addition of egg yolks (just a small help from cornstarch).
Lavender is also one of my most favorite ingredients when it comes to milk based desserts and it worked pretty good this time around as well.
Lavender Rice Pudding
- 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
- 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.