Lavender Rice Pudding with Raspberries
Dec. 28th, 2004 11:06 am![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
* Exported from MasterCook *
Lavender Rice Pudding with Raspberries
Recipe By :Didi Emmons
Serving Size : 3 Preparation Time :0:00
Categories : Rice Pudding
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 litre lactose-free milk
3/4 teaspoon dried lavender
1 3 inch strip lemon rind
1/3 cup uncooked Doongara or basmati rice
1/3 cup Splenda
1 punnet 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 little milk if the pudding is
too thick.
Source:
"Vegetarian Planet (adapted)"
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Per Serving (excluding unknown items): 2 Calories; trace Fat (3.4%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0