Honey lavender rice pudding combines all the best elements of a classic, comforting bowl of traditional rice pudding with a couple of interesting flavor additions. Our recipe uses just a few simple ingredients and no extra thickening agents. We let it simmer slowly over low heat until the rice is tender and the creamy, sweet liquid has thickened.
We love the flavor of honey and adding a bit of it in with the sugar gives a much better overall taste. And, finally, we stir in our secret ingredient, Dell Cove Lavender Water. It’s the surprise flavor you didn’t know you wanted until you tried it.
Unlike heavily perfumed lavender oils, culinary lavender water is mild and not at all overpowering. We started testing this recipe with just half a teaspoon of it to make sure the scent didn’t take over the whole dish. But we quickly added in the full teaspoon and loved it.
Once the cooked rice pudding cools a bit, we spoon it into individual little jars and store them in the fridge for dessert or afternoon sweet pick-me-up needs. After all, there’s never a wrong time to eat rice pudding.
3 Cups whole milk
¾ Cup heavy cream
¼ Cup granulated sugar
1 Tablespoon honey
½ Teaspoon salt
1 Teaspoon Dell Cove Pure Lavender Water
½ Cup rice
1 Tablespoon unsalted butter
Add the milk, cream, sugar, honey, salt and lavender water to a heavy bottom pot. Cook on medium low heat until the sugar has dissolved.
Add the rice and bring to a boil. Cover, reduce the heat to low and cook for 55-60 minutes or until the rice is tender. Stir in the butter and allow to cool. Store in the refrigerator for up to 5 days. Serve with a dusting of cinnamon, if desired.