I myself much prefer making rice pudding in a pot than in the oven you get longer out of the dessert not that it will be allowed hang around long enough to check its freshness.
During the summer I ransacked my dads lavender garden + took bags of fresh lavender home to dry out for future recipes, there's something about lavender that puts a smile on my face my front door is surrounded by the purple stuff, nothing nicer when you walk out that door + this is the first breath of fresh air you take in mmmmm.
So for this recipe you will need:
500ml of milk( whole or low fat your choice)
125g of short grain rice
2 tablespoons of sugar
1 1/2 tablespoon of lavender honey
Toasted flaked almonds
Firstly pour your milk in a pot and bring to the boil. Add your rice + sugar in and reduce the heat + turn your timer on for 25 minutes. Don't go far from your hob as you will need to stir this oozy goodness every now + again.
Once you are coming up to the time have a wee taste + if the bite from the rice has gone take it off the heat. While the pudding is still hot drizzle in the fragrant honey + then stir, taste again + add more honey if the flavour is to subtle.
When serving I like to add an extra drizzle of the lavender honey + then sprinkle with the toasted flaked almonds, these give a fantastic texture to the creamy pudding. I just hope you can control yourself when it comes to sharing lol
Enjoy
Rebecca
